All posts by Sam

Amaranth, Dairy-Free, Dry Beans, Pressure Cooker, Weeknight Dinner

Amaranth and Chickpea Pilaf with Saffron

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Amaranth and Chickpea Pilaf with Saffron

Unique yet simple pilaf
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 485kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • ½ lb dry chickpeas
  • 2 bay leaves
  • 1 piece kombu
  • 1 tsp oregano
  • 3 small chilis de arbol

Pilaf

  • 2½ cups boiling water
  • 2 tsp vegetable or no-chicken bouillon
  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 1 cup amaranth rinsed
  • ½ tsp dried basil
  • 1 pinch saffron
  • 1 tsp sweet paprika
  • 1 pint cherry tomatoes sliced
  • 2 tbsp finely chopped parsley optional

Instructions

  • Rinse then soak the garbanzos in 1% salinity water for at least 8 hours. Drain and add the beans to a pressure cooker. Cover with water by at least 1" or so. Add bean spices to the pot, in a spice bag if possible. Set timer for 7 minutes and cook on high pressure. Allow for pressure to release naturally for 25 minutes and then release remaining pressure. Drain beans.
    ½ lb dry chickpeas, 2 bay leaves, 1 piece kombu, 1 tsp oregano, 3 small chilis de arbol
  • Once beans are done, turn on the kettle and bring at least 3 cups of water to a boil. Pour 2.5 cups of boiling water in a measuring cup and mix in 2 tsp bouillon. Set aside.
    2½ cups boiling water, 2 tsp vegetable or no-chicken bouillon
  • Heat 2 tbsp oil in the all-in-one pan (or large skillet) over medium-high. Add the diced onion and cook until starting to turn golden.
    2 tbsp olive oil, 1 medium yellow onion
  • Reduce heat to low. Add the amaranth, water and stock, cooked chickpeas, chopped tomatoes, and 1 tsp sweet paprika. Stir well. Cover and cook for 20-30 minutes, stirring frequently, until millet is cooked.
    1 cup amaranth, ½ tsp dried basil, 1 pinch saffron, 1 tsp sweet paprika, 1 pint cherry tomatoes
  • When done, break up with a fork and season further, if needed. Add the parsley (if using).
    2 tbsp finely chopped parsley

Notes

Serves 4

Nutrition

Calories: 485kcal | Carbohydrates: 74g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 1079mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1151IU | Vitamin C: 36mg | Calcium: 176mg | Iron: 9mg
Nutrition Facts
Amaranth and Chickpea Pilaf with Saffron
Amount Per Serving
Calories 485 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 51mg2%
Potassium 1079mg31%
Carbohydrates 74g25%
Fiber 15g63%
Sugar 11g12%
Protein 19g38%
Vitamin A 1151IU23%
Vitamin C 36mg44%
Calcium 176mg18%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Favorites, Great Leftovers, Rotation, Weekend Dinner, Weeknight Dinner, Winter

Baked Farro, Lentils and Feta

A good weeknight option because you can do dishes or hang out while it cooks in the oven. If served alone (without a side) this probably makes about 4 servings. With a side vegetable or salad, it’s probably a good 6 servings. The best part is probably the melted and browned feta, but the whole dish really comes together well.

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Baked Farro, Lentils and Feta

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 4 servings
Calories: 641kcal

Ingredients

  • 1 cup farro
  • ½ cup lentils green or black caviar
  • 2 tbsp olive oil
  • 1 large yellow onion
  • 4 cloves garlic
  • 1 tsp red-pepper flakes
  • 24 oz passata or tomato purée
  • 3 cups vegetable broth
  • 5 sprigs oregano, thyme or rosemary
  • 12 oz feta sliced very thin

Instructions

  • Coarsely chop the onion. Mince the garlic cloves. Rinse the herb(s).
  • Heat the oven to 400ºF. Place the 1 cup farro in a baking dish and toast in the oven for 10 to 15 minutes.
  • In a wide, deep pan (the all-in-one pan works great) heat the 2 tbsp olive oil over medium-high heat. Add the onion and cook until softened (5-7 min), seasoning with salt. Add the garlic and red pepper flakes and cook for 1-2 minutes. Add the tomato purée, herbs/sprigs and 3 cups broth or water (or a combination of both). Season with salt and pepper and bring to a boil.
  • Add the lentils and farro and stir completely. Bake in the oven for around 25-30 minutes, stirring halfway through. Check in the middle of cooking to ensure it doesn’t get too dry, and if it does add ¼ cup boiling water and stir well.
  • Cut the feta into thin (less than ¼”) slices. Once the farro is cooked (so it’s chewey but not crunchy), remove the dish from the oven and turn on the broil setting to high. Stir the lentils and farro once more, discard the herb sprigs, then top with the slices of feta. Broil until the feta is molten and brown in spots, 6 to 8 minutes.

Nutrition

Calories: 641kcal | Carbohydrates: 79g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 859mg | Potassium: 1245mg | Fiber: 19g | Sugar: 16g | Vitamin A: 1771IU | Vitamin C: 23mg | Calcium: 494mg | Iron: 7mg
Nutrition Facts
Baked Farro, Lentils and Feta
Amount Per Serving
Calories 641 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Cholesterol 76mg25%
Sodium 859mg37%
Potassium 1245mg36%
Carbohydrates 79g26%
Fiber 19g79%
Sugar 16g18%
Protein 27g54%
Vitamin A 1771IU35%
Vitamin C 23mg28%
Calcium 494mg49%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Quick, Rotation, Spring, Summer, Weeknight Dinner, Winter

Sloppy Sams (Lentil Sloppy Joes)

I’ve edited and refined this several times and it’s now in really great shape. Don’t skimp on the green bell pepper – it adds a sharp, fresh counterpoint to the heavy (and great) tomato and umami flavor. Delicious and great for a few days in the fridge.

For dinner, this should be accompanied by a side of vegetables or, if you’re aiming to dive fully into comfort-food, oven fries or other potato product. (And the filling would be great on top.)

Black caviar lentils are great in this because they hold their shape well and provide a great flavor. French green are also great, if you make sure you don’t overcook them by cooking them lower and slower than you would cook black caviars.

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Sloppy Sams (Lentil Sloppy Joes)

Quick meatless comfort-food meal
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American, Comfort Food
Keyword: Dry Beans, Lentils
Servings: 4 servings
Calories: 649kcal

Ingredients

  • 4 buns

Lentils

  • 1 cup water
  • 1 cup vegetable broth
  • 1 cup black or green lentils

Sauce

  • 1 medium white onion
  • 3 cloves garlic
  • 1 large green bell pepper or 2 small
  • 1 jalapeño
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 15 oz tomato sauce, passata or marinara
  • 1 tsp sugar
  • 2 tbsp Worcestershire sauce
  • 2 tsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dry mustard
  • 1 tsp oregano
  • 1 tsp salt

Instructions

  • Rinse lentils. In a medium saucepan, add the lentils and the 1 cup water and 1 cup vegetable broth. Bring to a low boil and then cook, uncovered, for 18 minutes or until tender. Drain excess liquid when done. (Add more liquid if they aren’t tender and are looking dry, which is unlikely.)
  • While that cooks, peel and trim the onion and cut out the middle third, for rings to top the sandwiches. Take the other two thirds and chop finely, adding to a bowl, along with 3 cloves garlic (minced), 1-2 green bell peppers (chopped) and the jalapeno (finely chopped).
  • Heat butter and olive oil (2 tbsp total) in a skillet on medium-high. Add the onions and peppers and cook until they are fragrant and starting to brown. Then, add the tomato sauce or passata, the 1 tsp sugar, 2 tbsp Worcestershire sauce, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dry mustard and 1 tsp oregano. Add salt to taste.
  • When the lentils are done (and drained), add them to the mix and continue cooking over medium-low heat until cooked through and fairly thick. Taste and adjust flavoring as needed.
  • Serve on toasted buns with rings of white onion.

Nutrition

Calories: 649kcal | Carbohydrates: 80g | Protein: 25g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1880mg | Potassium: 644mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2494IU | Vitamin C: 51mg | Calcium: 155mg | Iron: 9mg
Nutrition Facts
Sloppy Sams (Lentil Sloppy Joes)
Amount Per Serving
Calories 649 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol 151mg50%
Sodium 1880mg82%
Potassium 644mg18%
Carbohydrates 80g27%
Fiber 14g58%
Sugar 9g10%
Protein 25g50%
Vitamin A 2494IU50%
Vitamin C 51mg62%
Calcium 155mg16%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dessert, Favorites, Great Leftovers, Holiday

Excellent, Nutty Apple Crisp

This is Alex’s birthday apple crisp now. For special occasions, or when he approves it to be made. It saves excellently. Pick the best fuji apples you can find.

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Nutty Apple Crisp

Some call it a crumble
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American, California
Keyword: Apple, Nuts
Servings: 12 servings
Calories: 310kcal

Ingredients

  • 100 g pecans
  • 1 tsp cinnamon
  • 1-2 tbsp oil or clarified butter
  • 100 g all-purpose flour
  • 165 g raw sugar turbinado
  • 1 tbsp lemon zest
  • 1½ tsp nutmeg
  • 1 tsp kosher salt
  • 145 g unsalted butter
  • 6 fuji apples
  • 3 tbsp sugar
  • 1 tbsp cornstarch
  • ½ tsp salt
  • 2 tbsp bourbon rye or scotch

Instructions

  • Pre-heat the oven to 350ºF.
  • Coat the 100g pecans in 1-2 tbsp oil or clarified butter. Add a bit of salt and cinnamon. Mix well. Place on a foiled baking sheet and bake for 7-10 minutes. Remove and let cool by removing the pecans from heat. Turn off the oven until ready to bake the dish.
    100 g pecans, 1 tsp cinnamon, 1-2 tbsp oil or clarified butter
  • While the pecans cool, pulse flour, raw sugar, lemon zest, nutmeg and salt together. Add the toasted pecans (once cooled!) and pulse very briefly, just 2-3 times.
    100 g all-purpose flour, 165 g raw sugar, 1 tbsp lemon zest, 1½ tsp nutmeg, 1 tsp kosher salt
  • Add the butter and pulse all together until it’s a course meal, with pea-sized chunks. Chill in the fridge or freezer.
    145 g unsalted butter
  • While that cools, peel, core and dice the apples. Toss the apples with the remaining ingredients.
    6 fuji apples, 3 tbsp sugar, 1 tbsp cornstarch, ½ tsp salt, 2 tbsp bourbon
  • Pre-heat the oven to 375ºF. Transfer to a 2-quart dish. Cover with the topping. Bake for 45 minutes. Let cool for 15 minutes.

Nutrition

Calories: 310kcal | Carbohydrates: 38g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 488mg | Potassium: 153mg | Fiber: 3g | Sugar: 27g | Vitamin A: 357IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
Dairy-Free, Dry Beans, Fall, Great Leftovers, Quick, Spring, Summer, Weeknight Dinner, Winter

Slow Cooker Taco Salad

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Slow Cooker Taco Salad

Easy to make and produces excellent leftovers
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Dinner, Lunch
Cuisine: California, Comfort Food, Mexican
Keyword: Dry Beans
Servings: 8 servings
Calories: 518kcal

Equipment

  • Instant Pot

Ingredients

Beans

  • ½ lb black beans
  • ½ can chipotle peppers in adobo
  • ½ red onion
  • 1 tbsp tomato paste
  • 2 cloves garlic
  • 1 bunch cilantro stems and leaves separated and chopped
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp smoked paprika

Toppings

  • 2 red onions
  • 2 avocadoes cubed and spritzed with lime juice
  • 2 bell peppers
  • 4 cups romaine lettuce chopped
  • 2 cups corn chips
  • 8 oz sour cream
  • 16 oz cheddar cheese
  • 4 tomatoes chopped
  • 1 jalapeno thinly sliced
  • 8 oz salsa

Instructions

  • Mince the small red onion, the cilantro stems, and garlic cloves. Mix the spices and salt. In the Instant Pot on sauté, add a bit of oil and the red onion, cilantro stems and garlic. Once fragrant and cooked, add the tomato paste, the juice from half of the can of chipotle and then chop half the peppers and add to the pot as well. (Save the other half for another use.) Add the spice mix. Rinse the ½ lb beans and add to the pot, along with 1 quart water. Stir well. Turn to medium for 6-8 hours. Adjust temperature if needed.
  • Prepare the toppings before you’re ready to serve.

Nutrition

Calories: 518kcal | Carbohydrates: 33g | Protein: 21g | Fat: 36g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1110mg | Potassium: 899mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5313IU | Vitamin C: 59mg | Calcium: 514mg | Iron: 3mg
Nutrition Facts
Slow Cooker Taco Salad
Amount Per Serving
Calories 518 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 17g106%
Trans Fat 1g
Cholesterol 74mg25%
Sodium 1110mg48%
Potassium 899mg26%
Carbohydrates 33g11%
Fiber 11g46%
Sugar 8g9%
Protein 21g42%
Vitamin A 5313IU106%
Vitamin C 59mg72%
Calcium 514mg51%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Dessert, Dinner Party, Snack

Perfect Quick Cookies with Chocolate and Pecans

These are the best quick cookies – maybe the best cookies overall. No need to rest the dough in the fridge, though I bet it would be improved that way.

The dough does save well, and this makes probably 2 dozen cookies total. Refrigerate or freeze the unused dough, preferably in pre-measured balls, so you can make cookies anytime the oven is warm.

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Perfect Quick Cookies with Chocolate and Pecans

Tested again and again, but never tested enough
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American, Comfort Food
Keyword: Chocolate
Servings: 36 cookies
Calories: 162kcal

Ingredients

  • 226 g butter softened
  • 175 g granulated sugar
  • 175 g brown sugar
  • 2 large eggs
  • 270 g all-purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • 1½ tsp vanilla
  • ½ tsp cinnamon
  • 175 g chocolate chips, or chopped bars
  • 125 g pecans
  • Flake salt

Instructions

  • A few hours before, remove the butter from the fridge and allow to soften.
  • Preheat the oven to 375ºF. (If you have not softened the butter yet, you can wrap in a towel and place near the oven, so it warms some. Then, chop into small pieces before adding to the mixer.)
  • In the stand mixer with the spatula-paddle, add the 226g softened butter and the 175g each of the sugars. Mix well on a medium-high speed for a few minutes, to get plenty of air into the butter.
  • In a separate bowl, mix together the 270g flour, ½ tsp baking soda and 1 tsp salt. Add to the stand mixer and mix on low until just combined. (Don’t develop that gluten.)
  • Then, add the 1½ tsp vanilla, ½ tsp cinnamon, 175g chocolate and 125g pecans. Mix on low until just combined.
  • On baking sheet(s) lined with aluminum foil, place 1 tbsp of dough about 2” apart. Bake for 10-12 minutes. Add a touch of flake salt as soon as they come out of the oven. Leave on the baking sheet for a few minutes, and then transfer to a cooling rack.

Notes

  • Makes 36 cookies

Nutrition

Calories: 162kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 130mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Nutrition Facts
Perfect Quick Cookies with Chocolate and Pecans
Amount Per Serving
Calories 162 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 23mg8%
Sodium 130mg6%
Potassium 48mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 172IU3%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Holiday, Quick, Roasted Vegetables, Side, Winter

Roasted Root Vegetables

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Roasted Root Vegetables

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: California, Thanksgiving
Keyword: Roasted Vegetables, Simple
Servings: 6 servings
Calories: 117kcal

Ingredients

  • 2 large parsnips
  • 1 large purple-top turnip
  • 1 large fennel bulb
  • 2 small red onions
  • 1 tbsp sage minced
  • 1 tsp rosemary minced
  • 1 tsp thyme minced
  • 1 tsp salt
  • fresh ground pepper
  • 2 tbsp olive oil

Instructions

  • Remove the skin from the red onion. Peel the parsnips. Chop everything into large chunks, about ½" each. Consistent sizes helps things roast evenly.
    2 large parsnips, 1 large purple-top turnip, 2 small red onions, 1 large fennel bulb
  • Preheat oven to 450ºF.
  • Add the minced herbs. Add about 1 tsp salt and plenty of fresh pepper. Add the 2 tbsp olive oil.
    1 tbsp sage, 1 tsp rosemary, 1 tsp thyme, 1 tsp salt, fresh ground pepper, 2 tbsp olive oil
  • Toss the vegetables, herbs, olive oil and salt and pepper. Spread vegetables in an even layer on a large sheet pan and place in the oven. Check every 15 minutes and stir at least once. Remove from the oven when done, about 30 to 45 minutes.

Notes

Makes about 6 small servings

Nutrition

Calories: 117kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 435mg | Potassium: 474mg | Fiber: 5g | Sugar: 5g | Vitamin A: 69IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 1mg
Dairy-Free, Dinner Party, Dry Beans, Favorites, Great Leftovers, Projects, Weekend Dinner, Weeknight Dinner, Winter

Habichuelas Guisadas (Puerto Rican Stewed Beans)

Is this technically a chowder, because it contains potatoes? The Internet told me once that a chowder is a soup with potatoes. The Internet lies.

So, no, it’s not a chowder. It’s just delicious.

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Habichuelas Guisadas

Puerto Rican Stewed Beans
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dinner
Cuisine: Puerto Rican
Keyword: Dry Beans
Servings: 6 servings
Calories: 399kcal

Equipment

  • Pressure cooker
  • Dutch oven

Ingredients

Beans

  • 1 lb dry beans red, pink or pinto beans
  • 2 cloves garlic
  • 1 medium shallot
  • 2 bay leaves
  • 1 tsp coriander seeds
  • 1 tsp peppercorns
  • 1 stalk celery

Stew

  • 1 cup sofrito
  • 2 large carrots diced
  • 1 large red bell pepper diced
  • 2-4 tomatoes depending on size
  • 2 tbsp sazón
  • 1 lb red potatoes or other waxy potatoes, diced into large chunks
  • 10 large green olives

Serving

Instructions

  • First, the beans. Rinse and soak the beans in 1% salinity water for at least 6 hours. Add the beans and their soaking water to a large pot. To a spice bag, add 2 peeled garlic cloves, 1 shallot, 2 bay leaves, some coriander seeds, peppercorns, and a roughly chopped stalk of celery. Bring to a hearty boil for 10 minutes, and then cook for 30 minutes, maybe less depending on how fresh the beans are. When the beans are done (they can be just-cooked), drain but save the cooking liquid.
  • Meanwhile, prepare the ingredients. Make the sofrito (if you do not already have some on-hand). Dice the carrots, bell pepper and tomatoes. Peel the potatoes and cut into fairly good-sized chunks. Drain the olives.
  • In a large Dutch oven, heat a few tbsp of oil over medium heat. Add the sofrito, the carrots, bell pepper, tomatoes and 2 tbsp sazon. Cook for a few minutes to activate everything and start to soften the hard parts. Add the beans, potatoes and 1-2 cups of the bean water. If under-seasoned (besides salt), you can add some concentrated broth, bullion cubes, tomato paste, or more sazón. Make sure there is enough liquid for this to stew for a bit.
  • Cook for an hour, removing the cover part of the way through to let the broth thicken.

Notes

For six servings, including the rice

Nutrition

Calories: 399kcal | Carbohydrates: 74g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 401mg | Potassium: 1647mg | Fiber: 23g | Sugar: 5g | Vitamin A: 5301IU | Vitamin C: 58mg | Calcium: 151mg | Iron: 6mg
Nutrition Facts
Habichuelas Guisadas
Amount Per Serving
Calories 399 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 401mg17%
Potassium 1647mg47%
Carbohydrates 74g25%
Fiber 23g96%
Sugar 5g6%
Protein 21g42%
Vitamin A 5301IU106%
Vitamin C 58mg70%
Calcium 151mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Favorites, Side

Puerto Rican White Rice

Arroz blanco maybe? Not sure what it is called traditionally, but the oil here makes this special.

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Puerto Rican White Rice

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Puerto Rican
Servings: 4 servings
Calories: 241kcal

Ingredients

  • 1 cup Calrose rice
  • 1.5 cups water
  • 2 tbsp oil maybe a bit less
  • ½ tsp salt

Instructions

  • Rinse the 1 cup rice. Bring a bit less than 2 tbsp oil, 1.5 cups water, and ½ tsp salt to a boil over high heat. Add the rice, allow to just gently boil, and cook until the water has just about cooked out (it will not be cooked). Stir, reduce heat to medium-low and cover and cook, checking and stirring every 4-5 minutes, until it is cooked (15-25 minutes).

Nutrition

Calories: 241kcal | Carbohydrates: 40g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 296mg | Potassium: 38mg | Fiber: 1g | Calcium: 4mg | Iron: 2mg
Nutrition Facts
Puerto Rican White Rice
Amount Per Serving
Calories 241 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 296mg13%
Potassium 38mg1%
Carbohydrates 40g13%
Fiber 1g4%
Protein 3g6%
Calcium 4mg0%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Spice Mix

Sazón (Puerto Rican Spice Mix)

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Sazón

Puerto Rican spice mix
Prep Time5 minutes
Total Time5 minutes
Course: Ingredient
Cuisine: Puerto Rican
Keyword: Spice Mix
Servings: 2 servings
Calories: 43kcal

Ingredients

  • 1 tbsp ground coriander
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp ground annatto or ½ turmeric, ½ sweet paprika
  • 2 tsp oregano
  • 1 tsp onion powder
  • 1 tsp ground black pepper

Instructions

  • Mix the spices together. Store.

Nutrition

Calories: 43kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 181mg | Fiber: 3g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 3mg