Category: Latin

Shrimp Ceviche

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a…

A Couple Cooks – Recipes worth repeating.

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.

Shrimp ceviche

When the temperatures soar, there’s not much better than zingy shrimp ceviche! This Peruvian dish of citrus-cured fish bursts with refreshing flavor, pairing the tender shellfish with tomato, red onion and cilantro. Dip it with tortilla or plantain chips, and it’s a perfect appetizer to get any party started. This is one of the first things we cooked together here at A Couple Cooks, so it has a special place in our hearts. Here’s how to make ceviche!

Ingredients in this shrimp ceviche recipe

Ceviche is a South American dish of raw fish or shellfish that’s marinaded or “cooked” in citrus juice, then mixed with other vegetables and seasonings. Typically served as an appetizer, it can be eaten on its own with a spoon, or served with tortilla chips or plantain chips. Ceviche most likely originated in Peru, but it’s a traditional Latin American food that’s common in Ecuador, Mexico, Costa Rica, Chile, Colombia, Guatemala and more. (Here’s an authentic Peruvian recipe!)

Ceviche can be made with any type of fish or shellfish, like red snapper, halibut, tilapia, mahi mahi, shrimp, scallops, octopus, squid, and more. This shrimp ceviche recipe is a spin on the theme, pairing tender shrimp with tomatoes, onion, peppers, and cilantro. Here’s what you’ll need to make shrimp ceviche:

  • Shrimp, shelled and deveined
  • Lime juice
  • Red tomatoes
  • Red onion
  • Jalapeno pepper
  • Cilantro
  • Cumin
  • Garlic
  • Sugar
  • Salt
Shrimp ceviche recipe

Type of shrimp for this recipe

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what to look for when shopping for shrimp ceviche:

  • Shelled and deveined: You’ll want the shrimp to come with the vein removed, and shell off. If all you can find is shell on or tail on, remove it before making this recipe!
  • Use any size! Size usually matters when it comes to shrimp, but for this recipe you’ll chop it into bite-sized pieces. Use any size you can find!
  • Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to leave time to thaw the shrimp before you start this recipe.

Is the shrimp raw for ceviche?

Traditionally ceviche is made with raw seafood. Placing the raw fish or shellfish in citrus juice causes it to denature, or cure the fish protein. It’s the same reaction that happens with heat! However, only heat can effectively eliminate the risk of food poisoning.

Poach the shrimp if desired

If you prefer not eating raw fish, you can poach the shrimp before making the ceviche! It’s not traditional, but it’s the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step. 

To poach the shrimp, simply place them in a large pot of boiling water for 1 minute until opaque and cooked through. Then remove them to an ice bath to quickly stop the cooking (this avoids rubbery shrimp).

Does it taste the same? It’s not quite as tender and delicious, but in our taste tests the shrimp ceviche with poached shrimp was just as satisfying.

Shrimp ceviche

How to make shrimp ceviche

It’s so simple to make shrimp ceviche: there’s no cooking required! It’s a perfect appetizer for hot weather and summer when you don’t want to fire up the oven. Here’s what to do:

  • Chop the shrimp. Remove the shells if needed, then chop it into bite-sized pieces.
  • Place the shrimp in lime juice. If you plan to poach the shrimp to reduce the risk of foodborne illness, do that step first. Then place the shrimp in lime juice to cure.
  • Chop the remaining ingredients. Finely dice the tomatoes, mince the red onion, mince the jalapeno, and finely chop the cilantro.
  • Mix! Add the remaining ingredients to the shrimp. Serve immediately.

Ways to serve shrimp ceviche

Ceviche is most traditionally served as an appetizer, but you can serve it as part of a main course, too! Alex and I have shared this recipe and added in a few simple side dishes to call it meal. Here are a few ways to serve ceviche:

And that’s it! Let us know what you think of this shrimp ceviche recipe and how you plan to serve it in the comments below.

More shrimp recipes

Love shrimp? Here are a few more tasty shrimp recipes using this versatile shellfish:

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Shrimp ceviche

Shrimp Ceviche

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 appetizer servings
Print Recipe

Description

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.

Ingredients

  • 1 pound shrimp, shell off and deveined (wild caught if possible)
  • ½ cup fresh lime juice (4 limes)
  • 1 1/2 pounds ripe red tomatoes (about 4 medium), enough for 2 cups finely diced
  • ⅓ cup minced red onion
  • 1 jalapeño pepper, seeds removed and minced
  • ¼ cup packed finely chopped cilantro
  • ¼ teaspoon cumin
  • ½ teaspoon finely minced garlic
  • ¾ teaspoon kosher salt
  • ¼ teaspoon sugar (to taste)
  • Tortilla or plantain chips, to serve

Instructions

  1. Poach the shrimp (optional*): Bring 12 cups of water to boil with 1 teaspoon kosher salt. Prepare a bowl of ice water. Add the shrimp and cook about 1 minute, until opaque and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
  2. Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells. Chop shrimp into bite sized pieces.
  3. Place the shrimp into the lime juice and allow to soak for 30 minutes while preparing the other ingredients.
  4. Add the remaining ingredients to the shrimp. Serve immediately or chill for up to 2 hours. (It’s best enjoyed as close to serving as possible.)

Notes

*Ceviche is traditionally made with raw fish, which is allowed to “cook” or cure in lime juice. Poaching is not authentic to a ceviche recipe, but it is the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step (it’s just as tasty!). 

  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Peruvian
  • Diet: Gluten Free

Keywords: Shrimp ceviche, shrimp ceviche recipe, ceviche recipe shrimp, ceviche shrimp

A Couple Cooks - Recipes worth repeating.

Yuca En Escabeche

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It’s delicious, vibrant, easy, and versatile!

The post Yuca En Escabeche appeared first on Budget Bytes.

My mouth waters every time I think about Yuca En Escabeche, a traditional Puerto Rican pickled cassava dish that’s as delicious and vibrant as it is versatile. It’s a bit like a punchy vinegar-based potato salad but with olives, onions, and yuca. It holds exceptionally well and makes a perfect appetizer or side for a backyard BBQ or beach picnic.

Overhead shot of Yuca En Escabeche in a white bowl.

What is Yuca?

Yuca is a root vegetable like potato or taro. It is shaped like a large yam with a dark brown bark-like exterior and bright white flesh. It has a woody core that looks like a white root running through the middle of it lengthwise. You can find yuca fresh, frozen, and canned in most Latin grocery stores. It’s also often stocked in the freezer section at mainstream grocers.

What Is Escabeche?

Escabeche is a preserving technique that’s very popular all over Latin America. You warm a simple mix of oil and vinegar with a few aromatics and use it to pickle cooked vegetables, fruits (like green bananas), or fish. Because of the high acidity of the sauce, the pickled food stays fresh for a week, developing deeper flavors as it ages. Yuca En Escabeche is boiled cassava root smothered in escabeche sauce and served hot, cold, or at room temperature.

Ingredients

Get ready for your new summer favorite! It’s cooling on a hot day, comes together in just a few minutes, and you can easily double, triple, or quadruple the recipe. It’s one of those dishes I’ll make a big batch of and eat nonstop, paired with absolutely everything until it’s all gone. Here’s what you need to make Yuca En Escabeche:

  • Yuca– You can purchase yuca fresh or frozen. Fresh requires a lot of prep as you must peel off its woody bark and quarter it to remove the woody core. Frozen is my preference, as it’s already peeled and chopped. However, you should thaw it and make sure the woody core is removed, as sometimes it isn’t. Canned yuca is already prepped and cooked. You can simply drain it and add it to the escabeche sauce.
  • Olive Oil and Distilled White Vinegar– are the base of the escabeche sauce. Use an olive oil that has a flavor you enjoy. Though distilled vinegar is traditional, feel free to use apple cider vinegar or rice wine vinegar. This recipe is a 2 to 1 ratio of oil to vinegar. If you want something less acidic, use a 3 to 1 ratio. I prefer an aggressively acidic escabeche and use a 1 to 1 ratio of oil to vinegar. You do you!
  • Bay Leaves, Peppercorns, Salt, and Adobo – these spices add much-needed complexity to the simple escabeche sauce. If you don’t have adobo, omit it and up your salt game by a 1/4 teaspoon. Also add 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon of ground cumin. Bay leaves are a must for me, but try subbing them with a pinch or two of dry oregano if you’re out.
  • Onions and Garlic– are an integral part of the escabeche. They add deep earthy flavors and texture to the dish. You can substitute yellow onion with white or red onion. Sometimes garlic will turn a blue-green color when exposed to a highly acidic sauce. Don’t fret. It isn’t mold. If blueish-hued garlic slices make you uncomfortable, remove them.
  • Spanish Olives and Olive Brine – these roasted red pepper-stuffed olives (AKA Manzanilla or green olives) add a pop of tart and fruity notes to the dish, while their brine rounds out the acidity of the escabeche and creates complexity.
Side shot of Yuca En Escabeche in a white bowl.

Variations on Yuca en Escabeche

Make this dish your own with additional veggies, spices, and proteins.

  • Strips of roasted red pepper make a beautiful and tasty addition. So do thin slices of fresh green and red bell peppers.
  • Mix different kinds of vinegar to add complexity. Just makes sure to use white or light-colored vinegar to preserve the color of the yuca.
  • Make a heartier version by topping the yuca with slices of hard-boiled egg, cooked shrimp, or chopped chicken.
  • Add different vegetables, such as chopped zucchini, squash, or tomatoes. Though not traditional choices, they are delicious.
  • Try using different spices, such as cumin, oregano, or cilantro.

What Do I Serve With Yuca En Escabeche?

This dish is excellent on its own, but I love it even more as a side. I pair it with Roasted Chicken, Chuletas Guisadas, or Puerto Rican Rice and Beans.

How To Store Leftovers

Store the yuca in an airtight container with plastic film over the surface. If at all possible, use a glass container, as the vinegar and garlic odors will cling to plastic. Refrigerate for up to a week. Freeze for up to 3 months. When ready to serve, thaw frozen yuca overnight in the fridge. Yuca can be served cold or at room temperature. If you prefer to serve it hot, warm it in a microwave until steaming.

Overhead shot of Yuca En Escabeche in a white bowl.
Side shot of Yuca En Escabeche in a white bowl with a wood spoon in it.
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Yuca En Escabeche

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It's delicious, vibrant, easy, and versatile!
Course Appetizer, Side Dish
Cuisine Latin
Total Cost ($4.53 recipe / $0.57 serving)
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 cups
Calories 270kcal
Author Monti – Budget Bytes

Ingredients

  • 1 lb yuca (fresh or frozen) $1.55
  • 4 tsp kosher salt, divided $0.16
  • 2/3 cup olive oil $0.84
  • 1/3 cup distilled white vinegar $0.41
  • 3 bay leaves $0.30
  • 1/2 tsp black peppercorns $0.05
  • 1 tsp adobo seasoning $0.04
  • 1 yellow onion, sliced in half moons $0.42
  • 8 cloves garlic, thinly sliced $0.34
  • 1/4 cup sliced Spanish olives (AKA Manzanilla olives ) $0.33
  • 1/8 cup olive brine $0.09

Instructions

  • If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.
  • Add yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.
  • While the yuca cooks, set a small pot over medium-low heat. Add the olive oil and warm. Add the vinegar, peppercorns, bay leaf, remaining 2 teaspoons salt, adobo, onions, garlic, olives, and olive brine to the warm oil. Cook for 10 minutes, stirring occasionally, then remove from the heat.
  • Add the yuca to a large bowl. Cover the drained yuca with escabeche. Let it sit at room temperature for at least 30 minutes to develop the flavors, then serve.

See how we calculate recipe costs here.

Nutrition

Calories: 270kcal | Carbohydrates: 24g | Protein: 1g | Fat: 19g | Sodium: 1346mg | Fiber: 2g
Side shot of Yuca En Escabeche in a white bowl.

How to Make Yuca En Escabeche – Step by Step Photos

Overhead shot of yuca on a cutting board with a knife removing the woody core.

Prepare 1 pound of yuca. If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.

Overhead shot of yuca in a large cream-colored pot with salt being added to it.

Add the yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.

Overhead shot of Yuca En Escabeche in a silver pot.

While the yuca cooks set a small stainless steel or enameled pot over medium-low heat. Avoid aluminum pots as highly acidic ingredients, like vinegar, can cause aluminum to leach into food, which leaves the food with a metallic taste. Add 2/3 cup of olive oil and warm. You don’t want the oil hot, just warm. Add the 1/3 cup of vinegar, 1/2 teaspoon peppercorns, 3 bay leaves, remaining 2 teaspoons salt, 1 teaspoon adobo, 1 medium onion sliced in half moons, 8 thinly sliced garlic cloves, 1/4 cup Spanish olives, and 1/8 cup of olive brine to the warm oil. Cook for 10 minutes, stirring occasionally. The onions should remain white but will wilt. Once wilted, remove from the heat.

Overhead shot of Yuca En Escabeche in a white bowl.

Add the boiled yuca to a large boil and cover with the warm escabeche sauce. Allow the yuca to pickle for a minimum of 30 minutes before serving. To develop deeper flavors, cover the bowl with plastic wrap directly on the surface of the yuca and refrigerate overnight. Serve cold, at room temperature, or heat in a microwave until steaming. Enjoy this incredible dish as is or serve it with Roasted Chicken, Chuletas Guisadas, or Puerto Rican Rice and Beans!

Side shot of Yuca En Escabeche in a white bowl.

More Puerto Rican Dishes

The post Yuca En Escabeche appeared first on Budget Bytes.

Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

If you’re looking for a hearty family meal that’s mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas!

The post Chuletas Guisadas (Puerto Rican Stewed Pork Chops) appeared first on Budget Bytes.

If you’re looking for a hearty family meal that’s mouthwateringly delicious and a breeze to put together, you need to make these savory Chuletas Guisadas! I grew up eating this dish of unctuous stewed pork chops in Puerto Rico, where my Abuela would serve it at least once a week. It comes together in under thirty minutes, and as it stews, the fragrance is so overwhelmingly good everyone in your home will ask what’s cooking! (For real.)

Overhead shot of Chuletas Guisadas in a silver saucepan.

What Are Chuletas Guisadas?

Chuletas Guisadas is a popular Latin American dish of pork chops, onions, and peppers stewed in a flavorful tomato-based sauce. Every region has its own take on the dish, and this is the recipe my grandmother would make at least once a week. Some people don’t put olives in their Chuletas Guisadas, but my Abuela did, so that’s how I make it. I love mine served over Puerto Rican Rice And Beans with slices of ripe plantain. You can also pair it with a side salad or slices of ripe avocado.

What Are The Ingredients For Chuletas Guisadas?

My favorite thing about this dish is that the end result is much greater than its parts. But, of course, every Latin family has their version, and the ingredients vary by where you grew up. With that being said, this is what you need to make my version of Chuletas Guisadas:

  • Pork chops – How quickly the dish cooks depends on the thickness of your pork chops. I prefer thinly cut chops because they’re cheaper and cook faster. But you do you.
  • Sofrito – This robust flavor base adds complexity to every dish.
  • Tomato Sauce and Chicken Broth – are the foundation of your sauce.
  • Onions, Peppers, and Garlic – Add bulk to your dish and help flavor the sauce.
  • Vinegar and Olives– Add a briny brightness that helps cut through the fattiness of the pork.
  • Adobo, Sazon, Oregano, and Bay Leaf – these spices quickly build layers of flavor in your sauce and pork chops.
Side shot of Chuletas Guisadas in a silver saucepan.

Tips For Making Chuletas Guisadas

  1. Cut the vegetables the same size so that they cook evenly. If the vegetables are sliced in different sizes, some will be overcooked, and some undercooked.
  2. Keep the pan covered. It traps the moisture, which helps cook the meat evenly and keeps it moist and tender.
  3. Don’t overcook the pork chops. Even though they are in a sauce, they will end up tough and dry. The general rule is 7 minutes per 1/2 inch of thickness.

What Sides Go Well With Chuletas Guisadas?

I love gobbling this dish down with Puerto Rican Rice And Beans and fried slices of sweet plantain. Of course, you can always serve it with a Simple Side Salad or slices of ripe avocado. And you can even try it layered over Garlic Herb Mashed Potatoes. OMG. I want that right now!!!

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to three months. To reheat frozen Chuletas Guisadas, thaw them in the fridge overnight. Then, warm them in a skillet over medium heat until steaming. When you reheat the pork chops, add a little chicken broth to the skillet to prevent them from drying out.

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Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

If you're looking for a hearty family meal that's mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas! These stewed pork chops come together in under thirty minutes.
Course Dinner, Lunch
Cuisine Latin
Total Cost ($15.35 recipe / $3.84 serving)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 516kcal
Author Monti – Budget Bytes

Equipment

  • 3 qt. Covered Sauté Pan

Ingredients

  • 3 Tbsp olive oil, divided $0.12
  • 2 lbs thinly cut pork chops, bone-in $9.98
  • 2 tsp adobo* $0.08
  • 6 Tbsp sofrito $1.08
  • 1 Tbsp minced garlic $0.14
  • 8 oz tomato sauce $0.59
  • 1 Tbsp white distilled vinegar $0.04
  • 1 1/2 tsp sazón* (1 packet) $0.17
  • 2 cups chicken broth $0.24
  • 1/4 cup Pimento-stuffed green olives, sliced* $0.33
  • 2 tsp oregano $0.20
  • 1 bay leaf $0.10
  • 1 onion, sliced in 1/4 inch half moons $0.42
  • 1 bell pepper, sliced into 1/4-inch strips $1.59
  • 1/4 cup fresh cilantro leaves $0.27

Instructions

  • Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear pork chops in batches. Sear on both sides, about 2 minutes on each side.
  • Remove the pork chops from the pan, and set aside. Add the sofrito and garlic and saute until fragrant, about 2 minutes.
  • Add the tomato sauce, vinegar, and sazón and saute until the mixture thickens, about 4 minutes.
  • Add chicken broth, olives, oregano, and bay leaf, and stir well. Bring the sauce to a boil and reduce by one-quarter.
  • Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.
  • Add onion and bell pepper, cover, and cook until softened, about 5 minutes.
  • Take the pan off the heat and stir in cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

See how we calculate recipe costs here.

Notes

*If you cannot source Adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
 
*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:
1/4 teaspoon of garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano
 
*Pimento-stuffed green olives are also known as  or Manzanilla Olives.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 11g | Protein: 52g | Fat: 29g | Sodium: 1121mg | Fiber: 3g
Overhead shot of Chuletas Guisadas over rice in a white bowl with a black fork and knife in it.

How to Make Chuletas Guisadas – Step by Step Photos

Overhead shot of pork chops searing in a silver saucepan.

Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix 2 teaspoons of adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear the 2 pounds of pork chops in batches. Sear on both sides, about 2 minutes on each side.

Overhead shot of sofrito and garlic being added to a silver saucepan.

Remove the pork chops from the pan, and set aside. Add 1/3 cup of sofrito and 1 tablespoon of minced garlic to the pork chop drippings and saute until fragrant, about 2 minutes.

Overhead shot of tomato sauce being added to a sofrito in a silver saucepan.

Add the 8 ounces of tomato sauce, 1 tablespoon of white vinegar, and 1 1/2 teaspoon of sazón to the pan. Sauté until the mixture thickens, about 4 minutes.

Overhead shot of spices and olives being added to a sauce in a silver saucepan.

Add 2 cups of chicken broth, 1/4 cup of pimento-stuffed olives, 2 teaspoons of oregano, and 1 bay leaf to the pan and stir well. Bring the sauce to a boil and reduce by one-quarter.

Overhead shot of pork chops being added to a sauce in a silver saucepan.

Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.

Overhead shot of Chuletas Guisadas in a silver saucepan with raw slices of onions and red peppers on top.

Add 1 onion (sliced in 1/4 inch half moons) and 1 bell pepper (sliced into 1/4-inch strips) to the pan. Cover, and cook until softened, about 5 minutes.

Overhead shot of Chuletas Guisadas in a silver saucepan with a hand sprinkling cilantro into it.

Take the pan off the heat and stir in 1/4 cup of cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

Overhead shot of Chuletas Guisadas over rice in a white bowl with a black fork in it.

More Easy Latin Dishes

The post Chuletas Guisadas (Puerto Rican Stewed Pork Chops) appeared first on Budget Bytes.

Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that’s packed with flavor and ready in twenty!

The post Sopa De Letras appeared first on Budget Bytes.

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that’s packed with flavor. It’s perfect for a quick weeknight meal when you’re craving a big bowl of comfort food. It’s a breeze to put together (it’s finished in 20 minutes!), it’s vegan, and you can make a big batch and freeze it! Side note: You’ll be looking for words in every spoonful.

Overhead shot of Sopa De Letras in a pot with a ladle holding up a portion.

What is Sopa De Letras?

This Mexican soup is made with toasted alphabet pasta, a few vegetables, spices, and veggie broth. It’s an incredibly simple recipe that’s ready in a heartbeat, making it perfect for those days when you don’t even have time to think. I got this recipe from my friend Yvette Marquez-Sharpnack, who just published it in her new cookbook Muy Bueno: Fiestas. PS If you love easy, approachable, super tasty Mexican food, you should check out the book. Her recipes are incredible! 

Ingredients For Sopa De Letras

This soup is so easy that it only takes a few steps to make it! So, if you’re ready for a filling and simple recipe perfect for busy days, here’s what you need to make Sopa De Letras:

  • Alphabet pasta – you can find this tiny pasta shaped like letters in the Latin food aisle of most grocery stores. Substitute it with any small pasta, like ditalini, cous cous, star-shaped pasta (to make Sopa De Estrellitas) or vermicelli (to make Sopa de Fideo). 
  • Roma Tomatoes- Make up the base of the broth. Their tangy, savory deliciousness deepens the flavor. You can substitute with 1 pound of any fresh tomato or a 15-ounce can of crushed tomatoes.
  • Onions and Garlic – are aromatics that add complexity and an earthy sweetness. Sub the onion with 1/2 tablespoon of onion powder and the garlic with 1/8 teaspoon of garlic powder.
  • Vegetable broth – makes this soup vegan, but feel free to use chicken broth if that’s what you have on hand.
Side shot of Sopa De Letras in a white bowl with a spoon in it.

Toppings for Sopa De Letras

You can enjoy your soup as is or add a few tasty toppings to kick things up a notch!

  • Sour cream or yogurt adds richness and tang to the soup.
  • Shredded cheese adds a bit of creaminess and flavor.
  • Cilantro adds herbaceousness and a pop of color to the soup.
  • Lime wedges add acidity and brightness to the soup.
  • Hot sauce or chile flakes add a bit of heat and spice to the soup.
  • Chopped Avocado adds bulk and creaminess.

What To Serve With Sopa De Letras

To make this soup a heartier meal, add a few sides. Try serving it with Cilantro Lime Rice, Homemade Garlic Bread, or Southwest Salad with Taco Ranch Dressing. If you want to use the soup as an appetizer, finish the meal with Black Bean Avocado Enchiladas, Sheet Pan Chicken Fajitas, or our Southwest Chicken Skillet.

How To Store Sopa De Letras

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Then reheat it on the stove or in a microwave. The pasta will soak up much of the broth, so you may want to add more veggie broth before reheating. If you’re going to make this to freeze it, I recommend making and freezing the broth. Then, when you’re reheating the broth, toast the pasta and add it in.

Overhead shot of Sopa De Letras being ladled into a bowl with a pot full of soup in the background.
Overhead shot of Sopa De Letras in a white bowl with a spoon in it.
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Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that's packed with flavor and ready in twenty!
Course Dinner, Lunch, Soup
Cuisine Mexican
Total Cost $6.70 recipe / $0.84 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 cups
Calories 134kcal
Author Yvette Marquez-Sharpnack from Muy Bueno: Fiestas, Copyright © 2023.

Equipment

Ingredients

  • 1/2 white onion, quartered $0.33
  • 3 Roma tomatoes, quartered $1.35
  • 1 clove garlic, coarsely chopped $0.07
  • 1/2 tsp ground black pepper $0.02
  • 2 cups vegetable broth $0.37
  • 2 Tbsp olive oil $0.12
  • 7 oz alphabet pasta $4.42
  • 2 cups water $0.01
  • 1/4 tsp salt (or more to taste) $0.01

Instructions

  • In a blender, combine the onion, tomatoes, garlic, pepper, and veggie broth and purée until smooth.
  • In a Dutch oven over medium heat, warm the oil. Add the alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.
  • Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.
  • Add the water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.
  • Season with salt, ladle into bowls, and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Sodium: 314mg | Fiber: 1g
Overhead shot of Sopa De Letras in a pot.

How to Make Sopa De Letras – Step by Step Photos

Overhead shot of veggie broth being added to chopped veggies in a blender.

In a blender, combine the 1/2 white onion, 3 Roma tomatoes, 1 clove garlic, 1/2 teaspoon black pepper, and 2 cups of veggie broth. Purée until smooth.

Overhead shot of pasta toasted in a large pot.

In a Dutch oven over medium heat, warm the 2 tablespoons of olive oil. Add the 7 ounces of alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.

Overhead shot of pureed veggies being added to pasta.

Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.

Overhead shot of water being added to soup base.

Add the 2 cups of water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.

Overhead shot of Sopa De Letras in a pot with a ladle holding up a portion.

Season with salt, ladle into bowls, and serve. Was that easy or what?! I hope you get a chance to enjoy it in peace without your kid freaking out about the poster board they need for a school project that’s due tomorrow but forgot to tell you about. #momlife

Overhead shot of Sopa De Letras in a white bowl with a spoon in it.

More Easy Soups

https://docs.google.com/spreadsheets/d/1v8mHl9DXMD1JMQsS9UHcgkB7KkdfAHhPSZilJEjfzhY/edit?usp=sharing

The post Sopa De Letras appeared first on Budget Bytes.

Picadillo

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that’s ridiculously delicious, versatile, and ready in thirty.

The post Picadillo appeared first on Budget Bytes.

Sweet and savory Puerto Rican-Style Picadillo is a ground beef stew that’s so ridiculously delicious it brings table talk to a complete stop because everyone’s too busy stuffing their face. This beef picadillo recipe is budget-friendly, comes together quickly, and is incredibly versatile. I don’t know any other way to say it: You. Need. To. Make. Picadillo.

A NOTE ON AUTHENTICITY

This is not a historically authentic recipe. We strive to create recipes that are accessible to everyone, which means ingredients need to be available at a mainstream budget grocery store. We test recipes using the least amount of steps, tools, and ingredients while still honoring the spirit of the recipe. I was born and raised in Puerto Rico and look forward to a time when our ingredients are available in mainstream markets. Until then, buen provecho!

What Is Picadillo?

Picadillo is a traditional sweet and savory Latin dish usually made with ground beef stewed in tomato sauce. In Puerto Rico, we cook it in a hearty tomato-based sauce with sofrito, adobo, olives, raisins, and sometimes diced potatoes. To the uninitiated, pairing raisins with beef sounds like blasphemy. But I promise you, IT WORKS.

What You’ll Need

Picadillo comes together in one pan in under 30 minutes. There’s a little chopping involved, and it takes about 7 minutes to assemble the recipe, but the rest of the time it simmers on the stovetop. I love a one-pot hands-off recipe! Don’t you?

  • Onion, Garlic, and Bell Pepper – this combination creates an aromatic and intensely flavored base
  • Sofrito – this is the flavor base of many Puerto Rican dishes. I have a simple recipe for you here, though you can definitely take it further if you have access to traditional ingredients like aji dulce and recao.
  • Sazón and Adobo – these seasoning blends go hand in hand to develop deep, earthy notes. The annatto in the sazón also deepens the color of the sauce. If these are hard to source, I have included recipes for both in the notes section of the recipe card.
  • Ground Beef – 80/20 is best as the fat adds flavor, but use what you have. You can also make this recipe with ground pork, chicken, lamb, or turkey. If you’re vegetarian or vegan, you can substitute ground beef with a plant-based alternative, chopped mushrooms, or black beans.
  • Green Olives – I prefer to use the sliced kind with pimento because it’s less work, but feel free to slice whole ones. If you can’t find Green Olives with Pimento (AKA Manzanilla or Spanish Olives), get pitted green olives and add a tablespoon of chopped roasted red pepper to the mix.
  • Raisins – though dark raisins are traditional, you can also use golden. I sometimes sub raisins with chopped prunes.
  • White Distilled Vinegar – helps cut through the fattiness of the ground beef and adds a sharp top note. Sub it with Apple Cider Vinegar.
  • Bay Leaves – have a mild tea-like flavor that sits in the background and helps enhance bolder flavors. Sub with a teaspoon of oregano.
  • Tomato Sauce – creates a liquid for the ground beef to stew in and adds acidic, fruity brightness.
Wooden spoon full og picadillo in the foreground with picadillo in a silver skillet in the background.

What TO Serve With Picadillo

This sweet and savory ground-beef stew is a weeknight staple at my house because I can eat it as is, or served over rice and mashed potatoes. I can also stuff it into an empanada, a burrito, or a lettuce wrap. I’ve even added it to marinara for Puerto Rican-style spaghetti. Picadillo is all-purpose!

How To Store Picadillo

This is one of those recipes that tastes even better the next day. (I love those recipes.) Store cooled Picadillo in an airtight container with plastic film or wax paper directly on the surface. It keeps in the fridge for up to 5 days and in the freezer for up to 3 months. Thaw frozen Picadillo overnight in the refrigerator, then warm it in a pan set over medium heat or microwave it until steaming.

Picadillo served over white rice in a white bowl.
Overhead shot of picadillo in a silver skillet with a wooden spoon in it.
Print

Picadillo

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that's ridiculously delicious, versatile, and ready in thirty.
Course Dinner, Lunch
Cuisine Latin, Puerto Rican
Total Cost ($11.44 recipe / $1.43 serving)
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 cups
Calories 212kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 1/2 Tbsp olive oil $0.06
  • 1 yellow onion, small dice $0.42
  • 1 red bell pepper, small dice $1.59
  • 1 Tbsp tablespoon garlic, minced $0.14
  • 1 lb ground beef (80/20) $5.49
  • 1 tsp coarse salt* $0.04
  • 1 1/2 tsp sazón* (1 packet) $0.17
  • 1 tsp adobo* $0.04
  • 1/2 cup sofrito $0.72
  • 1/2 cup sliced pimento-stuffed green olives * $0.66
  • 1/4 cup raisins $0.87
  • 1/2 Tbsp white vinegar $0.04
  • 15 oz tomato sauce $1.00
  • 2 bay leaves $0.20
  • 1/4 cup water $0.00

Instructions

  • Place a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onions and peppers to the pan and cook until the onions are transparent.
  • Add the garlic to the pan and cook until fragrant.
  • Add the beef to the pan and sprinkle with salt, sazón, and adobo. As the beef browns, break up big chunks with your spoon.
  • When the beef has browned, add the sofrito and cook, stirring constantly, until fragrant, about 2 minutes.
  • Add the olives, raisins, white vinegar, tomato sauce, bay leaves, and water. Continue to cook, occasionally stirring, for 10 minutes. Take the pan off the heat and allow it cool.

See how we calculate recipe costs here.

Notes

*If using fine salt, lower to 1/2 teaspoon.
*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:
1/4 teaspoon of garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano
*If you cannot source Adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
*Pimento-stuffed green olives are also known as Spanish Olives or Manzanilla Olives.

Nutrition

Serving: 1cup | Calories: 212kcal | Carbohydrates: 7g | Protein: 11g | Fat: 16g | Sodium: 491mg | Fiber: 1g
Side shot of picadillo in a silver skillet.

How to Make Picadillo – Step by Step Photos

Onions and peppers in a silver pan.

Place a large saute pan over medium-high heat and add 1 1/2 tablespoons of olive oil. When the oil is hot, add 1 diced onion and 1 diced red bell pepper to the pan and cook until the onions are transparent.

Overhead shot of garlic being added to a pan of onions and peppers.

Add 1 tablespoon of minced garlic to the pan and cook until fragrant.

Meat being added to a pan of garlic, onions, and peppers.

Add the pound of ground beef to the pan and sprinkle with 1 teaspoon coarse salt, 1 and 1/2 teaspoons sazón, and 1 teaspoon adobo. As the beef browns, break up big chunks with your spoon.

Sofrito being added to a pan with browned meat in it.

When the beef has browned, add the 1/2 cup sofrito and cook, stirring constantly, until fragrant, about 2 minutes. Break up any remaining chunks of ground beef.

Tomato sauce, olives, and raisins added to a pan of browned meat and sofrito.

Add the 1/2 cup olives, 1/4 cup raisins, 1/2 tablespoon white vinegar, 15 ounces tomato sauce, 2 bay leaves, and 1/4 cup water.

Finished pan of picadillo.

Continue to cook, occasionally stirring, for 10 minutes. Take the pan off the heat and allow the Picadillo to cool slightly before serving. Tell me how long it takes for everyone to start talking again!

Picadillo served over white rice in a white bowl.

More Easy One-Pot Recipes

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Chicken Nachos

This is THE BEST chicken nacho recipe! What’s not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?

The post Chicken Nachos appeared first on Budget Bytes.

Sometimes you just need the crunchy, salty, cheesy goodness of chicken nachos. Am I right??? What’s not to love about crispy corn chips loaded with succulent chicken breast and dripping with tangy melted cheese and sour cream? They’re even better with earthy cilantro, creamy avocado, and the gentle heat from fresh jalapeno. Sigh. This is THE BEST chicken nacho recipe! It’s a perfect marriage of texture and umami bombs.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

What Should I Put On My Nachos?

I’m going ’88 Bobby Brown here and saying that when it comes to ingredients for nachos, it’s your prerogative. (If you’re not familiar with My Prerogative, please enjoy three minutes of 80’s perfection.) This recipe uses chicken, fresh jalapeño, cilantro, green onions, and avocado. Some other excellent choices are:

What Cheese Is Best For Nachos?

Not all cheeses melt well. So if you’re looking for an ooey-gooey cheese pull, opt for any combination of cheeses listed below. And if you can, shred your own. The additives in pre-shredded cheeses can prevent them from softening when heated.

  • Cheddar
  • Monterey Jack
  • Pepper Jack
  • Mozzarella
  • Queso Asadero
  • Queso de Oaxaca
  • Queso Quesadilla
  • Queso Chihuahua

All that being said, I still love a sprinkle of Queso Fresco all over my nachos. It doesn’t melt, but it is sooo YUMMY.

Forty five degree angle shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

What Sauces Go On Nachos?

You can use a simple salsa with nachos or go for something a little more complex. Drizzle it on top of your nachos or serve it on the side in a wide-mouth bowl for easy dunking. I chose a tangy Salsa Verde for this recipe, but a spicy Salsa Roja is just as good. You can also use any of these easy Budget Bytes recipes:

How To Make Perfect Chicken Nachos

  1. Choose a sturdy corn chip. Thicker chips can hold the weight of all of your toppings. A thin chip will break faster than a drama queen on The Bachelor.
  2. Line Your Sheet Pan. Use parchment or aluminum to make clean-up a breeze. Otherwise, you’ll be spending your night scrubbing burnt cheese.
  3. Layer your nachos. Put toppings on the first layer and then repeat. That way, you lessen the chance of getting a naked chip, i.e., the biggest nacho foul ever.
  4. Pre-cook your meat. Nachos should only be in the oven long enough to melt the cheese, which isn’t long enough to cook raw meat. Cook chicken ahead of time or opt for pre-cooked rotisserie chicken.
  5. Chop toppings into small dice. You want to get a bite with all of your carefully selected flavors. That will only happen with small chunks of meat and veggies. 
Close up of a chicken nacho chip with a touch of sour cream.
Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.
Print

Chicken Nachos

This is THE BEST chicken nacho recipe! What's not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?
Course Appetizer, Dinner, Lunch
Cuisine Mexican
Total Cost ($12.68 recipe / $1.58 serving)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories
Author Monti – Budget Bytes

Equipment

Ingredients

  • 3 tsp taco seasoning $0.21
  • 1 lb boneless, skinless chicken breast $2.99
  • 1 Tbsp cooking oil $0.04
  • 15 oz corn tortilla chips (1 large bag) $3.69
  • 2 cups Mexican cheese blend, shredded $2.15
  • 1 jalapeño $0.24
  • 2 green onions $0.23
  • 1/2 cup fresh cilantro $0.23
  • 1 avocado $1.50
  • 1 lime, zested and juiced $0.60
  • 1/2 cup sour cream $0.50
  • 2 Tbsp queso fresco, crumbled $0.25

Instructions

  • Add a rack to the center of your oven and preheat it to 400°F. Pound the chicken breast an inch thick with a heavy skillet. Sprinkle liberally on both sides with taco seasoning.
  • Add cooking oil to a heavy-bottomed skillet set over medium-high heat. Sear the chicken breast for 5 minutes, then flip it and cook for a few minutes more, or until a thermometer reads 165°F.
  • Slice the jalapeño and two green onions. Chop the cilantro. Dice the avocado and drizzle lime juice over it to keep it from browning.
  • When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes. Chop it into 1/2-inch pieces.
  • Line a sheet pan with parchment paper. Add half a bag of corn chips to the pan. Top with half of the shredded cheese and half of the chopped chicken.
  • Repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.
  • Sprinkle the nachos with the avocado, jalapeño, green onion, lime zest, and chopped cilantro. Finish with dollops of sour cream and sprinkle with crumbled queso fresco.

See how we calculate recipe costs here.
Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

How to Make Chicken Nachos – Step by Step Photos

Overhead shot of a chicken breast covered in plastic wrap ready to be flattened by a cast iron pan.

Add a rack to the center of your oven and preheat it to 400°F. To ensure your chicken cooks evenly, cover it with a sheet of plastic wrap, and pound it an inch thick with a heavy skillet. Season your breast liberally with 3 teaspoons of taco seasoning.

Overhead shot of a blackened chicken breast in a stainless steel skillet.

Place a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil. Once the oil is shimmering hot, add the breast. Cook for 5 minutes without moving it to create a thick sear. Then flip it and cook for a few minutes more, or until a thermometer reads 165°F.

Overhead shot of chopped toppings on a white cutting board.

Chop your fresh ingredients: slice one jalapeño, two green onions, a 1/2 cup of cilantro, and dice an avocado. As soon as you dice the avocado, drizzle it with the lime juice to prevent it from turning brown.

Overhead shot of chopped chicken breast on a white cutting board.

When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes before chopping it into 1/2-inch pieces.

Overhead shot of a hand putting chicken on the first layer of chicken nachos on a sheet pan..

Line a sheet pan with parchment paper. Then, add half a bag of corn chips to the pan. Next, top with 1 cup of shredded cheese. (If you prefer cheesier nachos, double the amount asked for in the recipe.) Sprinkle the chips with half of the chopped chicken breast.

Overhead shot of baked chicken nachos on a sheet pan.

Next, repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

Sprinkle the nachos with the diced avocado, sliced jalapeño, 2 sliced green onions, lime zest, and 1/2 cup of chopped cilantro. Finish with dollops of the 1/2 cup of sour cream and sprinkle with 2 tablespoons of crumbled queso fresco. Finally, serve the whole sheet pan of nachos like a party platter and snack on! Ugh. I’m jealous. I want to have these again right now!

What To Serve With Nachos

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Queso Fundido

If you’re looking for a smash hit appetizer that’s easy to make and feeds loads of people, you definitely need to try this simple recipe for unctuous Queso Fundido.

The post Queso Fundido appeared first on Budget Bytes.

If you’re looking for a smash hit appetizer that’s easy to make and feeds loads of people, try this recipe for unctuous Queso Fundido. This simple Mexican melted cheese and sausage dip can silence even the rowdiest table because everyone’s too busy stuffing their face to do much more than grunt in approval.

Overhead shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.

What’s The Difference Between Queso and Queso Fundido?

Though the name of this traditional Mexican comfort food translates to “melted cheese,” don’t confuse it with its Tex-Mex cousin, Queso. In their simplest forms, Queso is just a bowl of melted yellow cheese, while Queso Fundido is white cheese melted over a second major component: chorizo.

Ingredients for Queso fundido

You only need two ingredients to make a traditional Queso Fundido: Mexican Chorizo and white Mexican melting cheese. Then, garnish it with green onions, tomatoes, or cilantro. Serve it with soft tortillas or thick tortilla chips. If you’re not a fan of Mexican Chorizo, you can substitute it with any other sausage. You can even make this dish vegetarian by using soy-based chorizo.

What cheese can I use to make Queso Fundido?

The best cheeses for this dish are Queso Asadero, Queso de Oaxaca, Queso Quesadilla, or Queso Chihuahua AKA Menonita. You can also use shredded Mexican cheese blend, Monterey Jack, or Mozzarella. Steer clear of Queso Fresco, Cotija, or Ranchero, which don’t melt well.

Side shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.

How to Store Leftover Queso Fundido

Place any leftovers in an air-tight container. Make sure there is a little breathing room left in the container, and press a sheet of plastic on the surface of the dip before sealing it. This helps prevent a thick skin from forming. Refrigerate for up to three days. Freeze for up to three months.

How To Reheat Queso Fundido

If reheating from frozen, thaw the Queso Fundido overnight in the fridge. To reheat, place the Queso Fundido in a non-stick pan and set it over medium heat. Stir until the cheese warms and loosens. It might separate, with a pool of water forming at the top of the dip. That’s ok. Just keep stirring. If the consistency is too thick, you can thin it with a few tablespoons of heavy cream or whole milk.

Overhead shot of Queso Fundido in a cast iron pan.
Overhead shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.
Print

Queso Fundido

If you're looking for a smash hit appetizer that's easy to make and feeds loads of people, you definitely need to try this simple recipe for unctuous Queso Fundido.
Course Appetizer
Cuisine Mexican
Total Cost ($10.60 recipe / $1.33 serving)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 441kcal
Author Monti – Budget Bytes

Ingredients

  • 1 Tbsp cooking oil $0.04
  • 1 lb. Mexican chorizo, beef or pork $4.58
  • 20 oz. queso quesadilla, shredded $5.98

Instructions

  • Preheat oven to 300°F. Remove the chorizo from its casing (if any) and grate the cheese on the largest holes of a box grater.
  • Set an oven-safe skillet over medium heat, and add the tablespoon of oil. Cook the chorizo for 7 to 8 minutes, until the fat renders and the sausage is bubbly.
  • Drain the fat from the skillet, reserving 3 tablespoons of chorizo for garnish. If it's very greasy, place it on top of paper towels to get as much fat off of it as possible before putting it back in the pan. Top the chorizo with the grated cheese.
  • Place the skillet in the oven and cook for 5 to 7 minutes, until the cheese is melted and bubbly. Place the skillet on a heat-proof surface, garnish with reserved chorizo, and serve immediately.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 5g | Protein: 23g | Fat: 36g | Sodium: 1038mg
Overhead shot of Queso Fundido in a cast iron pan with a hand dipping a chip into it.

How to Make Queso Fundido – Step by Step Photos

Overhead shot of chorizo and cheese in their [packaging on a counter top.

Preheat oven to 300°F. Remove the chorizo from its casing (if any) and grate the cheese on the largest holes of a box grater.

Overhead shot of chorizo cooking in a cast iron pan with a slotted spoon in it.

Set an oven-safe skillet over medium heat, and add the tablespoon of oil. Cook the chorizo for 7 to 8 minutes, until the fat renders and the sausage is bubbly. Chorizo tends to stick, so stir the pan frequently and don’t turn up the heat.

Overhead shot of chorizo topped with shredded cheese in a cast iron pan.

Drain the fat from the skillet and reserve about 3 tablespoons of chorizo for garnish. If the chorizo is very fatty, place it on top of paper towels to get as much fat off of it as possible before putting it back in the pan. Top the chorizo with the grated cheese.

Overhead shot of Queso Fundido in a cast iron pan with a hand sprinkling sliced green onions on top.

Place the skillet in the oven and cook for 5 to 7 minutes, until the cheese is melted and bubbly. Don’t overcook the cheese, as it will clump. Place the skillet on a heat-proof surface, garnish with reserved chorizo, and serve immediately. If you wish, you can also garnish with sliced green onions, diced tomatoes, or chopped cilantro leaves.

Overhead shot of Queso Fundido in a cast iron pan .

Great Salsas To Serve With Queso Fundido

Serve Queso Fundido with sour cream, pickled jalapeños, flour or corn tortillas, tortilla chips, and your favorite salsa. Try:

caption

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Puerto Rican Rice And Beans

Boricuas eat Puerto Rican Rice and Beans almost every day because the dish has bold flavors, it’s easy to prepare, and it’s budget-friendly!

The post Puerto Rican Rice And Beans appeared first on Budget Bytes.

Boricuas (i.e., people from Puerto Rico) eat Puerto Rican Rice and Beans almost every day because the dish has bold flavors, is easy to prepare, and is budget-friendly! Arroz Con Habichuelas, as it’s called on the island, can be a meal on its own with a side of ripe yellow plantain slices, or you can serve it as a sidekick to any protein. Welcome to your new favorite weeknight staple!

Overhead shot of a white bowl of red beans and rice.

A Note On Authenticity

This is not a historically authentic recipe. We strive to create recipes that are accessible to everyone, which means ingredients need to be available at a mainstream budget grocery store. We test recipes using the least amount of steps, tools, and ingredients while still honoring the spirit of the recipe. I was born and raised in Puerto Rico and look forward to a time when our ingredients are available in mainstream markets. Until then, buen provecho!

Can I Substitute The Canned Kidney Beans?

I love how versatile this recipe is. If kidney beans are not your favorite, you can substitute them with almost any other canned bean. Try chickpeas, white, pink, or black beans to keep it truly island-inspired. If you’re working with dry beans, prepare about 3/4 cup of the dried to substitute for a 15-ounce can of beans.

Can I Substitute The WhIte Rice?

Since the medium grain white rice cooks in its own pot, making substitutions is easy. Don’t skip rinsing the rice, as it removes excess starches so the rice won’t clump together. Also, make sure to toast the rice in the oil, which develops nutty flavors and allows the rice to come to a boil faster since it is already warm. The only thing you really have to change is the amount of water you use to make the rice, as different grains require different amounts of liquid to cook fully. Follow these easy guidelines:

  • Brown Rice: 1 cup rice – 1 3/4 cups water
  • Basmati Rice: 1 cup rice – 1 3/4 cups water
  • Jasmine Rice: 1 cup rice to 1 1/2 cups water
  • Long Grain White Rice: 1 cup rice to 2 cups water
  • Medium grain White Rice 1 cup rice to 1 1/2 cups water
  • Short Grain White Rice: 1 cup rice to 1 1/4 cups water

How To Make Vegan Red Beans And Rice

You can make this recipe vegan by omitting the salt pork and substituting the chicken bouillon with vegetable stock. You should also make your own sazón, the all-purpose spice blend that gives Puerto Rican food its deep earthy flavors and orange hues. Many brands of sazón are made with a mineral salt that is animal based. Once you make your sazón, your first step will be to bloom it in the oil. Blooming is chef speak for warming the spices in oil until fragrant, a great trick to keep up your sleeve when you want to add deeper flavors to any recipe. Then just follow the rest of the recipe for Puerto Rican Rice and Beans. Here is a recipe to make your own sazón:

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/3 teaspoon ground annatto
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon ground oregano
Overhead shot of a white bowl of red beans and rice with a side of ripe plantain slices. and a black spoon in it

Storing Red Beans and Rice

This is the best recipe for meal prep because it’s easy to store and holds up for five days in the fridge. Just place the rice in an airtight container, and do the same with the beans. Then, refrigerate until you’re ready to reheat them. You can also freeze individual portions. They will keep for up to six months.

Reheating Beans and Rice

You have a few options when it comes to reheating. I prefer to use a non-stick pan for the rice because I like the added crunch it gives to the grains on the bottom of the pan. I also sprinkle a little bit of water over the rice (about 1/8th of a teaspoon per cup) to rehydrate the grains. Finally, I reheat the beans in a microwave-safe container until they steam. Of course, you can reheat the rice in the microwave as well. Just remember that sprinkle of water.

WHAT TO DO WITH LeftoverS

If you want to go all out, reheat equal parts of rice and beans and make “Arroz Mamposteao.” Most Puerto Ricans do it with day-old rice and beans, and it is a DELIGHT. You’ll use 1 part beans to 2 parts rice. First, dice some salt pork, about 1/4 cup, and render the fat in a large pot. When the pork is crispy and golden, add a few more tablespoons of sofrito and cook until fragrant. Then add the beans and heat until they are steaming and the sauce has thickened, about 10 minutes. Finally, add the rice, mix, and cook until the rice absorbs the sauce. Boom! You’re welcome!

Side shot of a white bowl of red beans and rice with a side of ripe plantains and a spoon in it.
Overhead shot of a white bowl of red beans and rice.
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Puerto Rican Style Red Beans and Rice

Puerto Rican Rice and Beans is a dish with bold flavors, it's easy to prepare, and it's budget-friendly! Make it a meal with a side of ripe yellow plantain slices, or serve it as a sidekick to any protein.
Course Dinner, Lunch
Cuisine Latin
Total Cost ($8.24 recipe / $0.69 serving)
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 1/2 cup beans + 1/2 cup rice
Calories 314kcal
Author Monti – Budget Bytes

Ingredients

  • 4 Tbsp cooking oil, divided $0.16
  • 1 packet sazón $0.17
  • 1/2 cup salt pork, small dice $1.83
  • 1 onion, diced $0.42
  • 1 Tbsp garlic, minced (about 3 cloves) $0.14
  • 8 oz tomato sauce $0.59
  • 4 Tbsp sofrito $0.72
  • 1 tsp Better Than Bouillon, Roasted Chicken Base* $0.12
  • 2 Tbsp distilled white vinegar $0.07
  • 1 large sweet potato, large dice $0.74
  • 1 green bell pepper, diced $0.79
  • 2 15 oz. cans kidney beans, drained $1.68
  • 2 cups white medium grain rice, rinsed $0.76
  • 3 cups boiling water $0.00
  • 2 tsp salt, plus more to taste $0.05

Instructions

  • Add 2 tablespoons of cooking oil to a medium-sized heavy-bottomed pot over medium-high heat. Once it has warmed, add the salt pork and sazón. Fry until the fat has rendered and the salt pork is golden, about 4 minutes.
  • Lower the heat to medium and add the onion. Cook for 2 minutes, then add the garlic. Cook for 1 minute until fragrant.
  • Add the tomato sauce, sofrito, chicken bouillon, and vinegar. Cook for 5 minutes over medium heat, reducing the sauce and developing the flavors.
  • Add the green bell pepper and the sweet potato. Cook for five minutes.
  • Add the beans and enough water to cover them. Stir and taste the broth. Add salt to taste.
  • Cook uncovered over medium heat for 20 minutes until the sweet potato has softened. If halfway through the cook, the liquid in the beans reduces too much, add 1/4 cup of water.
  • For the rice, set a heavy-bottomed pot over medium heat and add 2 tablespoons of oil. When the oil has warmed, add the rice, mix it into the oil and let it toast for a minute. Next, add the boiling water and 2 teaspoons of salt to the rice and stir.
  • Cook uncovered until the water begins to evaporate and you see little steam holes form over the surface of the rice, about 5 minutes. Stir the rice once, reduce the heat to low, and cover the pot tightly with a heavy lid, so steam does not escape.
  • Cook the rice without stirring until the grains are tender, about 15 to 20 minutes. After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice.

See how we calculate recipe costs here.

Notes

*A packet of sazón contains about 1.5 teaspoons of sazón.
*If you cannot source Better Than Bouillon, Roasted Chicken Base, use 1 cup of chicken stock.
 

Nutrition

Serving: 1cup | Calories: 314kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Sodium: 885mg | Fiber: 2g

How to Make Puerto Rican Red Beans And Rice – Step by Step Photos

Overhead shot of salt pork frying in a silver pot.

Add 2 tablespoons of oil to a medium-sized heavy-bottomed pot over mid-high heat. Once it has warmed, add 1/2 cup of diced salt pork and a packet of sazón. Fry until the fat has rendered and the salt pork is golden, about 4 minutes.

Overhead shot of salt pork, onions, and garlic, frying in a silver pot.

Lower the heat to medium and add the diced onion. Cook for 2 minutes, then add the tablespoon of minced garlic. Cook for 1 minute until fragrant.

Overhead shot of gray rubber spoon with wood handle scraping the bottom of a silver pot to part sofrito.

Once the garlic releases its aroma, add the 8 ounces of tomato sauce, the 4 tablespoons of sofrito, the teaspoon of Better Than Bouillon, and the 2 tablespoons of vinegar. Cook for 5 minutes over medium heat, reducing the sauce and developing the flavors.

Overhead shot of diced green bell peppers and diced sweet potatoes in a silver pot with sofrito.

Add the diced green bell pepper and the diced large sweet potato. Cook for five minutes.

Overhead shot of water being added to a silver pot full of red beans.

Add the 2 cans of beans and enough water to cover them. Stir and taste the broth. Add salt to taste, but don’t over salt. As water evaporates, the salt will become more pronounced.

Overhead shot of finished red beans in a silver pot with a spoon scooping a cup full.

Cook uncovered over medium heat for 20 minutes until the sweet potato has softened. If halfway through the cook, the liquid in the beans reduces too much, add 1/4 cup of water.

Overhead shot of water being poured into toasted rice in a silver pot.

For the rice, set a heavy-bottomed pot over medium heat and add 2 tablespoons of oil. When the oil has warmed, add the 2 cups of rinsed rice, mix it into the oil and let it toast for a minute. Next, add the 3 cups of boiling water to the rice. Finally, add the 2 teaspoons of salt and stir.

Overhead shot of a silver pot of rice with steam vents on the surface of the rice

Cook uncovered until the water begins to evaporate and you see little steam holes form over the surface of the rice, about 5 minutes. Stir the rice once, reduce the heat to low, and cover the pot tightly with a heavy lid, so steam does not escape. Cook the rice without stirring until the grains are tender, about 15 to 20 minutes.

Overhead shot of cooked rice in a silver pot.

After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice. No, you did not burn your rice. The crispy bits are called “pegao,” and in Puerto Rico, it’s the part of the meal that everyone wants a piece of.

Side shot of a white bowl with red beans and rice and slice ripe plantain with a black spoon in it.

To serve, scoop a 1/2 cup of rice into a bowl and top it with a 1/2 cup of beans. If you want to take it one step further, garnish with fresh cilantro leaves and add a few slices of ripe plantain on the side as we did. It’s a knockout!! As we say in Puerto Rico, “Buen provecho!”

What To Serve With Red Beans And Rice

The post Puerto Rican Rice And Beans appeared first on Budget Bytes.

Pollo Guisado (Puerto Rican Chicken Stew)

Pollo Guisado is a hearty Puerto Rican chicken stew that’s packed with flavor, easy to make, and ready to devour in a little under an hour.

The post Pollo Guisado (Puerto Rican Chicken Stew) appeared first on Budget Bytes.

Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew that’s packed with flavor, easy to make, and ready to devour in about an hour. Granted, we eat this year-round on my little island, where it rarely dips below 70 degrees. But it’s especially delightful when the weather turns chilly and you’re looking for a hearty meal to make you feel all sorts of toasty.

Overhead shot of Guisado de Pollo in a yellow bowl with a spoon in it.

What Is Pollo Guisado?

Pollo Guisado (pronounced puh-yuh gee-sah-duh) is a Puerto Rican stew made up of braised chicken, potatoes, carrots, and olives in a tomato-based broth. Like most savory dishes from the island, its deep flavor comes from sofrito, a blend of peppers, onions, garlic, and cilantro. The unctious chicken, briny olives, and subtle sweetness of the carrots make a truly perfect bite.

CAN I SUBSTITUTE THE CHicken?

While this is a chicken stew, feel free to use any protein that benefits from a long braise. You can substitute chicken with chuck roast, top round, or even steak. Using these cuts will lengthen your cooking time by thirty or so minutes. If you are vegetarian or vegan, use a vegetable-based broth and substitute the chicken with mushrooms. Brown them, just as you would the chicken, which helps them release moisture and develop big flavors.

Overhead shot of Guisado de Pollo in a white Dutch oven with a ladle above it.

What To Do If Your Broth Won’t Thicken

If you find your broth to be entirely too watery at the end of the cook, here are a few tips to help you thicken it.

  • Uncover the pot and turn the heat up to medium-high. Allowing the steam to escape will reduce the broth and thicken it.
  • Break up some of the potatoes. The starches will naturally thicken the broth.
  • If all else fails, use a cornstarch slurry. Mix 1 tablespoon of cornstarch with two tablespoons of cold water. Add it to the stew, then bring the stew to a boil for 1 minute while continuously stirring.

What To Serve With POllO GuiSAdo

On the island, this stew is traditionally served over white rice. But feel free to break with tradition and serve it with:

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.
Side shot of Guisado de Pollo in a yellow bowl with a spoon in it.
Print

Pollo Guisado (Puerto Rican Chicken Stew)

Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor that's easy to make and ready to devour in under an hour.
Course Dinner, Lunch
Cuisine American, Puerto Rican
Total Cost ($9.37 recipe / $2.34 serving)
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 2 cup servings
Calories 470kcal
Author Monti – Budget Bytes

Equipment

Ingredients

Instructions

  • Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes. Season with Adobo.
  • Set a Dutch oven over medium-high heat. Add the oil. Once it has warmed, add the chicken in one layer and brown.
  • Once the chicken has browned, remove it from the pot and set it aside. Add the onion to the pot, and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Add the sofrito and tomato sauce. Cook for 2 to 3 minutes until it is thick and bubbly.
  • Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken broth. Bring the mixture to a boil.
  • Add the chicken back into the pot. Lower the heat, cover the pot, and simmer for 40-50 minutes until the chicken is cooked through.
  • Take the stew off the heat, sample it, and add salt and pepper to taste. Remove the bay leaves before serving.

See how we calculate recipe costs here.

Notes

*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use:
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/3 teaspoon ground annatto
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon ground oregano

Nutrition

Serving: 2cups | Calories: 470kcal | Carbohydrates: 36g | Protein: 42g | Fat: 18g | Sodium: 843mg | Fiber: 6g
Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

How to Make Pollo Guisado – Step by Step Photos

Dry the 1.5 pounds of chicken thighs thoroughly with paper towels. Then dice them into 2-inch cubes. Finally, season the chicken with 2 teaspoons of adobo. (Helpful hint: freeze the chicken thighs for about 15 minutes to make them easier to dice.)

Set a Dutch oven over medium-high heat. Add the 2 tablespoons of oil to the pre-heated Dutch oven. Once it has warmed, add the diced chicken in one layer. Do not crowd the pot. Brown in batches if necessary. Remove the chicken from the pot and set it aside. 

Next, add the diced yellow onion to the pot and cook until translucent, about 2 minutes. Then add the 3 cloves of finely chopped garlic and cook until fragrant, about 1 minute.

Add the 1/2 cup of sofrito and 8 ounces of tomato sauce to the pot.

Cook for 2 to 3 minutes until it is thick and bubbly. If you run a spoon through it, the sauce should remain divided.

Add the packet of sazón, 2 teaspoons of oregano, 2 bay leaves, 1 cup of diced potatoes, 1 cup of sliced carrots, 1/4 cup of manzanilla olives, and 3 cups of chicken stock into the pot.

Bring the mixture to a boil, then add the chicken back into the pot. Lower the heat, cover the pot and simmer for 40-50 minutes until the chicken is cooked through. If the stew hasn’t thickened, break a few of the potatoes apart with a fork, and keep the stew simmering with the lid off until it thickens.

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

When it is off the heat, sample the soup and add salt and pepper to taste. Remove the bay leaves before serving. Garnish with cilantro (optional) and serve with white rice (optional). As we say in Puerto Rico, buen provecho!

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

More Tasty Stew Recipes

The post Pollo Guisado (Puerto Rican Chicken Stew) appeared first on Budget Bytes.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

Arroz con Pollo is a mouth-watering, budget-friendly, one-pot chicken and rice dish that’s perfect for a weeknight meal.

The post Arroz Con Pollo (Puerto Rican Chicken and Rice) appeared first on Budget Bytes.

Arroz con Pollo (Spanish for chicken and rice) is a mouth-watering, budget-friendly, one-pot dish, that only has about ten minutes of hands-on cooking time, and is ready to go in a little over a half hour. Win, win, win, win, win!! It’s a staple on many Latin American tables, though the ingredients and techniques used to make the dish vary depending on what country you’re in. This arroz con pollo recipe is the Puerto Rican version, and the one I grew up eating at my Abuela’s (grandmother’s) table.

Arroz con pollo on a white dish with a black fork in it.

What is arroz con pollo?

At its most basic, arroz con pollo is a one-pot chicken and rice dish. In the Puerto Rican version, the rice is rendered a bright yellow by annatto, the same spice that gives cheddar cheese its signature golden hue. It gets earthy herbal notes from the recaito (aka sofrito), a fragrant puree of cilantro, yellow onions, green bell peppers, and garlic. And there are delightful pops of acidity from the Spanish olives. Traditionally, pigeon peas are used, but they can be hard to find on the mainland, so frozen peas make for an easy substitute.

What cuts of chicken should I use?

You can use any cut of chicken, though you should be mindful that darker meat, like thighs and drumsticks, are more forgiving of a longer cooking time because of their higher fat content. Chicken breasts can dry out fairly quickly, so keep an eye on them. You can also keep the chicken pieces whole or on the bone. For pickier eaters, feel free to slice the chicken into bite-size pieces before cooking. If you use cuts with skin on, try removing the skin after cooking and placing it on a cookie sheet or sheet pan. Bake the skin in a 350ºF oven until crispy and then use as a garnish.

Can I substitute the rice?

If you want to substitute the white rice for brown, you’ll need to add more chicken stock. For 2 cups of brown rice use 4 cups of chicken stock. You will also need to increase the cooking time by ten to fifteen minutes. You can also use cauliflower rice, but you won’t need to cook it as long, as it will turn to mush. Decrease the amount of chicken stock to 1 cup and cook the chicken in the liquid until it has reached 160 to 165ºFs. Remove the chicken from the pan and then stir in the cauliflower rice and the peas. Cook for just a few minutes until tender, add the chicken back to the pot, and garnish.

Over head view of arroz con pollo in a red Dutch oven.

Do I have to use chicken stock?

While chicken stock is traditional, you can substitute it with veggie stock or even salted water if you prefer. If you’re trying to waste less food, you can also use bean water. For creamier results with heavy tropical vibes, use a mixture of half chicken stock and half coconut milk.

What can I serve it with?

Arroz con Pollo is a full meal, but it is traditionally served with a few slices of ripe avocado. You can make a vibrant and simple side salad as well. I also love it with a few hearty slices of garlic bread.

Does arroz con pollo freeze well??

Arroz con Pollo is perfect for meal prep and freezer meals. It will last up to three days in your refrigerator. Sprinkle it with a little water before reheating to loosen it up. If freezing, make sure that everything has cooled before portioning into a freezer-safe container. You can prevent frost from forming on your rice by filling the container to the tippy top or by placing a piece of wax paper on top of the rice, so it isn’t exposed to air.

close up side view of Arroz con Pollo in the pot.
Over head view of arroz con pollo in a red Dutch oven.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

This scrumptious Puerto Rican chicken and rice dish is a weekly staple at my house. Arroz con Pollo is an easy one-pot meal, that's ready in no time and is perfect for meal prep and freezer meals.
Course Dinner, Main Course
Cuisine Latin
Total Cost $12.30 recipe / $2.46 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 591kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 2 tsp adobo seasoning $0.20
  • 1.5 lbs boneless chicken thighs $6.49
  • 2 2/3 Tbsp cooking oil, divided $0.11
  • 1/4 cup sofrito $0.36
  • 1 red bell pepper, small dice, divided $0.98
  • 1/2 yellow onion, small dice $0.19
  • 3 cloves garlic, minced $0.24
  • 2 Tbsp tomato sauce $0.06
  • 1/2 cup pimiento stuffed Spanish olives $1.16
  • 2 cups rice $0.74
  • 2 1/2 cups chicken stock $1.12
  • 1/4 tsp salt $0.02
  • 1 1/2 tsp sazón seasoning $0.19
  • 1/2 cup frozen green peas $0.33
  • 1/4 cup cilantro (optional garnish) $0.11

Instructions

  • Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.
  • Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.
  • Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes. Add the garlic, tomato sauce, and olives. Sauté the mixture until it's fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.
  • Add the rice and sazón and gently mix them into all of the ingredients, so that every grain is covered in the sauce. Add chicken stock and bring to a boil. Allow mixture to boil undisturbed until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.
  • Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.
  • Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice. Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Nutrition

Serving: 1serving | Calories: 591kcal | Carbohydrates: 70g | Protein: 36g | Fat: 17g | Sodium: 763mg | Fiber: 3g

How to Make Arroz con Pollo – Step by Step Photos

Raw chicken marinating in a white dish.

Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and 2 teaspoons of adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.

Raw chicken browning in a Dutch oven.

Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.

Sofrito, onions, and red peppers browning in a red Dutch oven.

Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes.

Olives, tomato sauce, and other ingredients browning in a Dutch oven.

Add the garlic, tomato sauce, and olives.

Spatula cutting through ingredients in a red Dutch oven.

Sauté the mixture until it’s fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.

Adding sazon to ingredients in a Dutch oven.

Add the rice and sazón and gently mix it into all of the ingredients, so that every grain is covered in the sauce.

Adding chicken stock to ingredients in a red Dutch oven.

Add chicken stock and bring to a boil.

Rice in a red Dutch oven that has had chicken stock cooked out of it.

Allow mixture to boil without a lid, undisturbed, until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.

Rice topped with chicken in a red Dutch oven.

Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.

Green peas being stirred into rice in a red Dutch oven.

Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice.

Finished arroz con pollo in a red Dutch oven.

Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Arroz con Pollo on a plate with a fork.

Try These Other One Pot Chicken Recipes:

The post Arroz Con Pollo (Puerto Rican Chicken and Rice) appeared first on Budget Bytes.