Oswald Rivera

Author | Warrior | Teacher

Category: rice (page 1 of 2)

Pegao–Crusty Rice

We Puerto Ricans have a love affair with rice. It is the main standby dish in our culture. There’s a reason why rice became so ubiquitous in our cooking. Rice was introduced to Puerto Rico by the Spaniards. It became the main meal during the Spanish occupation simply because it was relatively cheap to buy.… Read more...

Sofrito | Spanish Rice

Sofrito is ubiquitous in Caribbean cooking. One could safely say that Puerto Rican cuisine would be wanting without it. It is an aromatic mix of herbs and spices that is a base for cooking countless criollo dishes. This concept can be found in other cultures as well.… Read more...

Pilaf Rice with Golden Raisins

We Nuyoricans can’t do without rice. It goes back to our island culture where rice was the main side dish (along with beans) to almost any entrée. And it wasn’t just plain white rice. It was yellow rice; rice with squid (arroz con calamares—or what in my family we call black rice since the ink from the squid gives the rice a dark hue); rice with pigeon peas (arroz con gandules); the famed arroz con pollo (rice with chicken); a sumptuous paella; or even rice pudding (arroz con dulce).… Read more...

Cooking with Bay Leaves

Some folks I know don’t like to use bay leaves in their cooking. I could never figure that one out. I cook with bay leaves all the time. They add an aromatic flavor to dishes that is hard to replicate. Bay leaves go back a long way.… Read more...

Black Rice and Sausage

We Puerto Ricans are inveterate rice eaters. It has been with us since anyone can remember. Mainly because rice was (and is still) relatively inexpensive; easy to cook; and we prepare it in infinite ways: rice with beans, rice with fish, rice with chicken, rice with squid, yellow rice, pilaf rice, ext.… Read more...

Holiday treat: Rice and Pigeon Peas

In Puerto Rican cooking, rice and pigeon peas, or arroz con gadules, is the preeminent holiday side dish. When I was a kid back in the Barrio (Spanish Harlem) there wasn’t a home that didn’t have a steaming pot of arroz con gandules to go with the turkey at Thanksgiving, roast pork shoulder (pernil) at Christmas, ham or lamb at Easter.… Read more...

Rice with Cheese and Creamed Eggs

In our culture, rice comprises a main component. It’s not only just a side dish. In most cases it constitutes a major part of the meal whether it’s something like Arroz con Pollo (rice and chicken) or Asopao (a hefty stew), or fragrant yellow rice.… Read more...

Sofrito: Spanish Rice Video

Check out the new video:

Read more...

New Orleans Red Beans and Rice

I’ve always enjoyed Creole cooking. This is a style of cuisine that originated with the descendants of colonial settlers in Louisiana, mainly of French, Spanish and African descent. They have given us such popular entrées as Gumbo (a seafood stew), Jambalaya (a mix of meat, vegetables, rice and seafood) and Crayfish Étouffée (shellfish over rice).… Read more...

Texas Hash with Rice

Another cold snap here in the Northeast. For this kind of weather you need stick to the ribs food. And one of the best recipes I’ve had for years is Texas Hash with Rice. I acquired this gem back in the 1970s when it appeared in the Scripps Howard News Service, which is no longer in business.… Read more...

Older posts

© 2018 Oswald Rivera

Theme by Anders NorenUp ↑