Type what you have

Ingredients

• ✓ water
• vegetable oil
• salt
• calrose rice

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, oil, and salt to a boil in a saucepan over high heat.
3. 3 Add rice and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover and cook for 20 to 25 minutes.
4. 4 Stir again and serve. Rice may be a little sticky and may stick to the bottom of the pot.

By FIVEBRIGS

Ingredients

• ✓ water
• green plantain
• oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Peel plantain and cut into 1-inch slices. Fill a bowl with 3 cups of cold water.
3. 3 Heat oil in a large deep skillet over medium-high heat; add plantain slices in an even layer and fry on both sides until golden brown, about 3 1/2 minutes per side. Set skillet aside.
4. 4 Transfer plantain slices to a chopping board; flatten each one by placing a small plate on top and pressing down.
5. 5 Dip plantain slices in cold water.
6. 6 Reheat oil in the skillet over medium heat; cook plantain slices for 1 minute on each side.
7. 7 Season to taste with salt and serve immediately.

By Lymari

Ingredients

• ✓ water
• green plantain
• olive oil
• onion
• salt
• anaheim pepper

Instructions

1. 1 Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
2. 2 Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
3. 3 In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

By fotografiado

Ingredients

• ✓ water
• beef cheek
• olive oil
• salt
• cumin
• black pepper
• yellow onion
• garlic

Instructions

1. 1 Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.
2. 2 Pour water into a slow cooker.
3. 3 Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.
4. 4 Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks.

By streetgang

Ingredients

• ✓ water
• olive oil
• tomato sauce
• sofrito sauce
• sazon seasoning
• black pepper
• pinto bean
• salt

Instructions

1. 1 Heat olive oil in a saucepan over low heat. Add tomato sauce, sofrito sauce, Sázon seasoning, and black pepper; cook and stir for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium; cook until sauce is thickened, about 15 minutes.

By FIVEBRIGS

Ingredients

• ✓ water
• tomato sauce
• sofrito sauce
• adobo seasoning
• sazon seasoning
• oregano
• salt
• beef stew meat
• potato

Instructions

1. 1 Combine tomato sauce, sofrito sauce, adobo seasoning, Sazón seasoning, oregano, and salt in a large pot; simmer over medium low heat for 5 minutes.
2. 2 Add beef to the pot; cook until evenly browned. Stir in just enough water to cover beef; cover pot and simmer for about 1 hour. Add potatoes; cook until potatoes are tender, about 30 minutes more.

By FIVEBRIGS

Ingredients

• ✓ water
• cooking spray
• pork roast
• garlic
• black bean
• recaito
• green olive
• sazon seasoning
• achiote
• long grain rice

Instructions

1. 1 Spray a large stockpot with cooking spray and set over medium-high heat. Add pork and sauté until browned, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beans, recaito, olives, and sazón seasoning. Reduce the heat and simmer for about 10 minutes.
2. 2 Add rice to the pot and stir to coat. Add water and bring to a boil. Cover and simmer for 20 minutes. Uncover and stir rice at the top, avoiding the slight crust on the bottom of the pot. Remove from the stove if rice has absorbed most of the liquid; if not, cook for up to 10 minutes longer.

By CrazyCat

Ingredients

• ✓ water
• butter
• ginger
• garlic
• cinnamon stick
• jasmine rice
• coconut milk
• sugar
• kosher salt
• lime zest
• white pepper
• coconut

Instructions

1. 1 Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick; sauté until fragrant, about 1 minute. Stir in rice; sauté until rice grains are opaque, about 2 minutes. Stir in water, coconut milk, sugar, salt, lime zest, and white pepper; bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes.
2. 2 Fluff rice with a fork, cover, and let rest for 5 minutes. Garnish servings with toasted coconut.

By JenniH76

Ingredients

• ✓ water
• salmon fillet
• salt
• lemon juice
• garlic powder
• salt
• jerk marinade
• scallion
• yellow onion
• cilantro
• ginger
• vegetable oil

Instructions

1. 1 Place salmon in a large bowl with ice-cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
2. 2 Rinse salmon in ice-cold water and lemon juice. Pat dry with a paper towel.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
5. 5 Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
6. 6 Heat oil in an oven-safe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
7. 7 Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.

By Cooking With Tammy

Ingredients

• ✓ water
• lemon juice
• onion
• brown sugar
• green onion
• canola oil
• salt
• allspice
• cinnamon
• black pepper
• thyme
• cayenne pepper
• pork chop

Instructions

1. 1 Blend water, lemon juice, onion, brown sugar, green onion, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor until smooth. Reserve 1/2 cup for basting.
2. 2 Place pork chops into a shallow glass dish. Pour remaining marinade over chops, then cover and refrigerate for at least 12 hours, but no longer than 24 hours.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Place the grate 4 to 5 inches above the heat source.
4. 4 Remove pork chops from marinade and shake off excess. Discard remaining marinade.
5. 5 Arrange chops on the preheated grill, cover, and cook until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Marvin

Ingredients

• ✓ water
• olive oil
• sofrito
• garlic
• sazon seasoning
• achiote
• adobo seasoning
• medium-grain white rice
• chicken broth
• pigeon pea
• cilantro

Instructions

1. 1 Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
2. 2 Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
3. 3 Turn off heat and let rice sit, uncovered, for 10 minutes more.

By The Messy Cook

Ingredients

• ✓ water
• chicken
• adobo sazon criollo
• red onion
• cubanelle pepper
• sazon liquido
• garlic
• vegetable oil
• brown sugar
• tomato paste
• celery
• chicken bouillon powder

Instructions

1. 1 Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
2. 2 Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
3. 3 Add reserved vegetables and liquid, water, tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.

By Pepita

Ingredients

• ✓ water
• bacon
• onion
• green bell pepper
• thyme
• tomato sauce
• browning sauce
• salt
• black pepper
• red pepper flakes
• whole kernel corn
• white rice

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until grease begins to render. Add onion, bell pepper, and thyme; cook, stirring occasionally, until onion is nearly translucent. Reduce heat to medium-low and stir in tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; simmer for 3 minutes.
2. 2 Add corn; simmer for 3 more minutes. Slowly pour in water while stirring. Increase heat to high and stir in rice; bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 30 minutes.
3. 3 Fluff rice mixture with a fork to serve.

By Kristal

Ingredients

• ✓ water
• onion
• green bell pepper
• garlic
• cilantro
• annatto powder
• olive oil
• ham
• red bean
• potato
• pumpkin
• salt

Instructions

1. 1 In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
2. 2 Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.

By Rossana

Ingredients

• ✓ water
• beef tripe
• lemon
• beef stock
• cassava
• potato
• yam
• pumpkin
• sweet potato
• tomato sauce
• sofrito
• corn
• salt
• black pepper

Instructions

1. 1 Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
2. 2 Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
3. 3 Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
4. 4 Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

By Amy

Ingredients

• ✓ water
• chicken
• adobo seasoning
• olive oil
• yellow onion
• green bell pepper
• garlic
• long grain rice
• chicken bouillon
• sazon goya with azafran
• alcaparrado
• pimiento
• pea

Instructions

1. 1 Pat chicken dry with paper towels. Season chicken with adobo. Heat oil in a caldero, or large heavy pot, over medium heat. Cook chicken in batches until brown on all sides, 7 to 10 minutes; set aside.
2. 2 Stir onion, peppers, and garlic into the pot; cook until soft, about 5 minutes. Add rice, bouillon, and Sazón to pot. Cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
3. 3 Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to the pot. Cover pot, reduce heat to low, and simmer until water is absorbed, rice is tender, and chicken is cooked through, about 25 minutes.
4. 4 Fluff rice using a fork and garnish with pimiento strips and peas to serve.

By Allrecipes Member

Ingredients

• ✓ water
• potato
• olive oil
• sweet corn kernel
• sofrito
• garlic
• tomato sauce
• oregano
• bay leaf
• corned beef
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
3. 3 Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes.
4. 4 Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
5. 5 Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.

By Guangui

Ingredients

• ✓ water
• cod
• potato
• onion
• egg
• caper
• garlic
• green olive
• red bell pepper
• raisin
• bay leaf
• tomato sauce
• olive oil
• white wine

Instructions

1. 1 Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
2. 2 Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
3. 3 Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.

By Milly Suazo-Martinez

Ingredients

• ✓ water
• ✓ water
• vegetable oil
• vegan white cheese
• vegetable oil
• baking soda
• baking powder
• salt
• all-purpose flour
• tomato paste
• liquid smoke
• cayenne pepper
• cumin
• oregano
• adobo sauce
• sazon seasoning
• garlic
• soy sauce
• textured vegetable protein

Instructions

1. 1 Combine water, TVP, and soy sauce in a large pan over high heat. Cook and stir until water is mostly evaporated. Reduce heat to medium. Add garlic, sazon, adobo sauce, oregano, and cumin. Continue cooking until TVP starts to firm up, about 5 minutes, increasing heat if necessary. Add cayenne and liquid smoke and cook until the mixture starts sticking to the pan, about 5 minutes. Stir in tomato paste and mix vegan meat well.
2. 2 Mix flour, salt, baking powder, and baking soda together in a large bowl. Make a well in the center and add water and 1/4 cup vegetable oil. Mix with your hands and knead until all flour is incorporated. Cut dough into 12 pieces and roll into balls. Place dough balls in the bowl and cover; let sit for 3 to 4 minutes. Roll a dough ball out into a 6-inch circle and fill with vegan meat and shredded cheese. Dip a finger in water and moisten the edges of the dough before folding over and crimping empanada edges using a fork. Repeat with remaining dough balls and fillings.
3. 3 Heat 1 cup vegetable oil in a deep pan over medium-high heat. Add 2 or 3 empanadas as a time to the hot oil and fry until both sides are a light golden color, about 5 minutes total. Transfer fried empanadas to a plate lined with paper towels to absorb any excess oil.

By NYEco1

Ingredients

• ✓ water
• fish
• lemon
• green banana
• pumpkin
• potato
• corn
• carrot
• okra
• scallion
• chile pepper
• garlic
• salt
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse fish with lemon juice; drain.
3. 3 Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact.
4. 4 Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes.
5. 5 Stir in fish pieces and simmer until flavors combine, about 5 minutes more.
6. 6 Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

By Toney P

Ingredients

• ✓ water
• ✓ water
• ✓ water
• vegetable oil
• egg
• egg roll wrapper
• yellow plantain
• carrot
• green cabbage
• garlic
• shallot
• jerk seasoning
• chicken thigh
• vegetable oil
• cornstarch
• habanero pepper
• brown sugar
• salt
• garlic
• rice vinegar
• mango

Instructions

1. 1 For the habanero sauce: Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in a small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil, then reduce heat to medium-low; cook for 5 minutes. Add habanero peppers and simmer for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the saucepan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
2. 2 For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and sauté until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium; add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
3. 3 Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
4. 4 Separate and place egg roll wrappers onto your work surface. Mix egg with water for egg wash.
5. 5 Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
6. 6 Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.

By In the Kitchen with Iesha

Ingredients

• ✓ water
• chicken
• green onion
• cilantro
• garlic
• onion
• salt
• black pepper
• vegetable oil
• brown sugar
• coconut milk
• red pepper flake
• ketchup
• butter

Instructions

1. 1 Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
2. 2 Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
3. 3 Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

By MASONBROWNE

Ingredients

• ✓ water
• ✓ water
• beef oxtail
• onion
• green onion
• garlic
• ginger root
• scotch bonnet pepper
• soy sauce
• thyme
• salt
• black pepper
• vegetable oil
• fava bean
• allspice berry
• cornstarch

Instructions

1. 1 Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
2. 2 Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

By sunflowerBirmingham

Ingredients

• ✓ water
• chicken breast
• lime
• vegetable oil
• allspice
• thyme
• black pepper
• salt
• brown sugar
• ginger
• nutmeg
• onion
• green onion
• habanero pepper
• garlic

Instructions

1. 1 Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
2. 2 Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.
3. 3 Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Yardie

Ingredients

• ✓ water
• canola oil
• scotch bonnet pepper
• black mushroom bouillon
• chicken bouillon
• seasoning bouillon
• red pepper
• onion powder
• salt
• black pepper
• thyme
• garlic
• lima bean
• coconut milk
• jasmine rice

Instructions

1. 1 Heat oil in a large pot over medium heat. Add Scotch bonnet, bouillon cubes, pepper flakes, onion powder, salt, black pepper, and thyme; stir until bouillon cubes dissolve.
2. 2 Add garlic; cook 4 minutes. Increase heat to medium-high. Add lima beans; cook until defrosted, about 4 minutes. Add coconut milk; bring to a boil. Stir until mixture turns very dark.
3. 3 Meanwhile, bring water to a boil in another pot. Add rice; cook according to package directions, about 10 minutes. Reduce heat to medium. Add coconut milk mixture; cook about 7 minutes more. Reduce heat to low.
4. 4 Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and serve.

By Calixtes Bon Vivre

Ingredients

• ✓ water
• chicken wing
• lime juice
• seasoned salt
• vegetable oil
• onion
• green pepper
• potato
• carrot
• red pepper flakes
• allspice
• bay leaf
• lime juice
• salt
• black pepper

Instructions

1. 1 Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
2. 2 Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

By Kristal

Ingredients

• ✓ water
• brown sugar
• black pepper
• thyme
• cumin
• garlic salt
• paprika
• chili powder
• nutmeg
• chicken breast
• rice
• pineapple
• cilantro
• olive oil
• garlic salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the chicken: Mix brown sugar, pepper, thyme, cumin, garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub mixture onto both sides of chicken breasts and place into a 9-inch square baking dish. Sprinkle any remaining seasoning mix on top of chicken if desired.
3. 3 Bake in the preheated oven until chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
4. 4 Meanwhile, make the rice: Bring rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until tender and the liquid has been absorbed, 20 to 25 minutes.
5. 5 Chop 1/2 of the pineapple slices. Mix chopped pineapple, cilantro, and olive oil into the cooked rice, then season with garlic salt and black pepper. Fluff rice with a fork and transfer to a serving platter. Serve with the baked chicken and top with the remaining pineapple slices.

By KyleeJo06

Ingredients

• ✓ water
• onion
• green bell pepper
• parsley
• cilantro
• culantro
• garlic
• ground beef
• sazon seasoning
• black pepper
• adobo seasoning
• olive oil
• plantain
• egg
• green bean
• egg

Instructions

1. 1 To make sofrito: Place the onion, bell pepper, parsley, cilantro, culantro, garlic, and water into a blender. Cover, and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.
2. 2 Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in 2 tablespoons of sofrito into the beef, then season with sazon, pepper, and adobo. Drain and discard any excess grease; set aside.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Heat a skillet over medium heat. Arrange the plantains in the skillet and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains, then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
5. 5 Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.

By Leticia

Ingredients

• ✓ water
• red snapper
• salt
• black pepper
• vegetable oil
• vegetable oil
• onion
• carrot
• garlic
• white vinegar
• salt
• habanero pepper
• thyme
• allspice berry
• brown sugar

Instructions

1. 1 Pat fish dry; cut 3 small slits on each side of fish. Season all over with salt and pepper.
2. 2 Heat 1-quart of oil in a large skillet over medium-high heat until smoking. Fry fish in hot oil until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
3. 3 Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add onion, carrot, and garlic; cook and stir for 1 to 2 minutes.
4. 4 Add vinegar, water, salt, habanero pepper, thyme, allspice, and sugar; continue cooking until liquid has reduced, about 5 minutes. Spoon onion mixture over fried fish to serve.

By Chef Robert

Ingredients

• ✓ water
• beef oxtail
• onion
• thyme
• browning sauce
• scallion
• red pepper flake
• ginger root
• allspice
• garlic
• bay leaf
• beef broth
• tomato paste
• butter bean
• salt
• black pepper

Instructions

1. 1 Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
3. 3 Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
4. 4 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.

By Gimme that Recipe by Bayyinah