Arroz con habichuelas (Puerto Rican Beans & Rice)
3 Cups calabaza (Caribbean pumpkin) or acorn squash, seeds removed and chopped in 2” chunks
Sofrito
3 Tbs extra virgin olive oil
1 Cup onion, chopped
1 Cup ham steak, 1/4”dice
The following three ingredients can be substituted with 3 Tbs Goya Sofrito
½ Cup mixed green and red peppers (Cubanelle/Italian cooking peppers, preferred)
2 Tbs ají dulce (Puerto Rican sweet cooking pepper), seeded and minced fine (if available)
1 tsp cilantro, chopped (more if you don’t have ají dulce)
3 generous Tbs tomato paste
Beans
1 large can (1lb. 13. Oz) pink beans (habichuelas rosadas), rinsed and drained (low sodium preferred)
Salt to taste
Bring a large pot of water to a boil (enough to cover the pumpkin). Add unpeeled pumpkin chunks and cook
until fork tender, but still firm. Set aside (do not discard cooking liquid!) and peel them when cool enough to
handle. Caribbean calabaza may not have to be peeled.
Heat the olive oil in a medium to large pot until fragrant and runny. Add onions, stir to coat and lower heat.
Soften for at least five minutes. Add the ham steak, peppers, ají, and cilantro and sauté until all is very
tender. Add tomato paste and cook an additional three minutes.
Add the beans and about a half Cup of the reserved pumpkin water. Bring to a boil, then lower and simmer
for 15 -20 minutes, adding cooking liquid as needed. Add the pumpkin about five minutes before you are
finished cooking the beans. When thoroughly heated through, serve over white rice.
Perfect White Rice (you can halve this recipe if you are not big into carbs)
1 Tbs olive oil
2 Cups long-grain white rice (Sello Rojo, Goya or other Latin brand preferred)
4 Cups water
½ tsp salt
Place olive oil in a medium pot (with a tight lid). Begin heating to high while adding the rice. Stir to coat, Add
water and salt. Stir once, then bring to a boil. Lower heat to medium and allow water to evaporate until it
goes below the surface of the rice and there are a couple of holes in the surface. Turn rice over once with a big
spoon. Cover and cook on low another ten minutes. Fluff with a fork and serve
Arroz con pollo (Chicken with rice)
3lbs chicken parts, (thighs and drumsticks,
especially) bone in, skin off
ADOBO
2 garlic cloves, peeled and roughly chopped
4 whole black peppercorns
1 tsp dry oregano
3 tsp salt
2 tsp olive oil
1 tsp vinegar
SOFRITO (The vegetables and herbs in this part
may be replaced with two Tbs of commercial
Sofrito; Goya makes a popular one)
1 Tbs vegetable oil
2 -4 oz bacon, diced
2 oz cooking ham (ham steak is fine), diced
1 onion, peeled and finely chopped
1 green cubanelle pepper, seeded and finely
chopped
1 tomato, cored
6 culantro (aka sawtooth coriander or recao)
leaves, if available, chopped fine.
ADDITIONAL SEASONINGS
½ tsp salt
10 pimiento stuffed green olives
1 heaping Tbs capers
2 Tbs vegetable oil, seasoned with 1 tsp
achiote (annatto)*
15 oz can of peas, drained, liquid reserved, or
one cup frozen peas, thawed on the stovetop
or in the microwave, drained and liquid
reserved
RICE
3 Cups white rice
¼ Cup Latin-style tomato sauce (green
peppers)
GARNISH
4 oz roasted red peppers, from a jar or
homemade, drained
INSTRUCTIONS
Wash and pat the chicken parts dry.
In a mortar and pestle, grind all the ADOBO ingredients into a rough paste and rub into chicken. Set
aside.
In a large pot, heat the oil from the SOFRITO until fragrant and liquid. Add the bacon and ham and
brown them rapidly. Add the chicken pieces, lower heat and brown them at medium heat until they
lose all pinkness.
Add the remaining SOFRITO ingredients. Add the salt and stir occasionally until the onion has really
softened.
Measure the liquid from the peas and add sufficient water to make 2 ½ Cups and heat this water to
just under boiling. You will need the peas later.
When the onions are softened, add the olives, capers, seasoned oil, and tomato sauce. Mix well.
Wash the rice in a strainer until the water runs clear. Drain and add to the pot. Mix well and sauté for
2-3 minutes until well-colored.
Add the hot liquid and bring to a boil. Lower heat slightly, but do not cover or stir until the water can
no longer be seen. Turn the rice so what was on the bottom is on top. Cover, lower heat and cook for
approximately 40 minutes, opening and turning the rice only once (add a ½ cup of water if you think
the rice is too dry too early.
Uncover, stir in the peas, and cover again, cooking another 15 minutes. Then transfer to a nice serving
bowl, garnish with roasted red pepper, and serve piping hot.
Pastelón de Amarillos (Plantain Lasagna)
Dough




Filling
6-7 extremely ripe plantains (they should be more black than yellow or green)
1 tsp salt
Water to cover
1 Tbs butter (plus butter for greasing the baking dish)
1 pt Seasoned Ground Beef (about 1.5 lbs) recipe also below plus 2 Tbs tomato paste
½ Cup grated cheese: parmigiano reggiano or grana padano or mozzarella preferred
Preheat oven to 350. Slice off the top and tail of the plantains. Make a slit down the side, then cut in
half. Place in water to cover, with salt, then bring to a boil and then cook for 10-15 minutes (until very
soft). Drain, peel and mash with 1 Tbs butter until smooth.
Grease an 8×8 oven dish. Line the bottom with half the plaintain mash, smoothing to cover evenly.
Sprinkle with half the grated cheese. Layer the meat on top. Then layer the remaining plantain,
smoothing to cover. Sprinkle with remaining cheese and place in 350 oven until cheese is melted, 1015 minutes.
Allow to cook for ten minutes and then slice and serve.
BASIC SEASONED GROUND BEEF







(this is half of what I usually do to freeze. To do 3 lbs. at a time, double everything)
2 Tbs extra virgin olive oil
1 baseball sized onion, chopped
3-4 cloves garlic, minced (go for more if you like – I do!)
1.5 lbs. ground beef
(Optional1/4-1/2 C. chopped red pepper fresh or roasted from a jar)
1/2 tsp adobo powder* (if desired – I generally don’t use it, but some people love the extra
salt and the umami)
 1 heaping Tbs capers, drained
 10 manzanilla olives (pitted and stuffed with pimientos)
(optional 1/2 cup tomatoes from a can – diced, chopped, whatever or a spoonful of tomato paste you
need to use up)
Heat oil on high in a large saucepan until thin and fragrant. Add onion and cook, stirring, for two
minutes until well coated and getting translucent. Lower heat to fairly low and cook for five minutes,
add garlic and cook for another minute. Raise heat to high and crumble in ground beef, stirring and
breaking up frequently until fully-browned. Spoon out fat or pour off (don’t make it too dry!) into sink
(carefully!).
Return to heat, add red pepper, optional adobo, capers, olives and optional tomato. Mix completely.
Lower heat, cover and simmer 20 minutes until fat begins to separate from sauce. Serve or freeze.
*instead of adobo powder, mix 1/4 tsp salt and 1 Tbs mixed chopped fresh herbs (oregano, rosemary,
parsley) or 1 tsp dried
Easy Rice With Pigeon Peas/Arroz Con Gandules



Prep Time: 5 mins
Total Time: 35 mins
Servings: 8
Ingredients
o
o
o
o
o
o
o
o
o
4 cups water
4 cups long grain rice
1 (10 ounce) cans pigeon peas, gandules
2 (1 ounce) packages sazon goya
3 tablespoons recaito
3 tablespoons adobo seasoning
2 tablespoons tomato paste
1 tablespoon chicken bouillon granules
chopped olives (optional)
Directions
1. *Rinse the rice in a bowl with warm water.
2. *In a large pot, add water and all items except rice.
3. *Bring to boil, and let it boil for about 3 minutes. (I usually taste it and add more seasoning to
taste if needed).
4. *Add rice and let it continue to boil for about 2 minutes.
5. *Turn heat to low, and place tight fitting lid over pot.
6. *Check periodically, cook until liquid is absorbed. Stir once, remove from heat, replace lid and let
it stand for about 5 minutes.
7. This usually serves our household of seven
Classic Latin Black Beans (Frijoles Negros)
1. 1 Tbs olive oil
2. 1 medium onion, chopped
3. ½ red or green bell or cubanelle – Italian long sweet – pepper (about ¼ Cup), diced
4. 3 cloves garlic, minced
5. 28 oz can black beans, rinsed and drained (4 Cups if using dried*)
6. ½ Cup water (you can add more as needed)
7. 1-2 stock cubes (vegetarian vegetable is fine; I use Knorr chicken)
8. 1 Tbs dry oregano (or 1.5 fresh)
9. 1 tbs cider vinegar (optional)
10. Heat olive oil in a heavy soup pot at medium high until fragrant. Add onion and
peppers and stir to coat. Lower heat and cook until softened, about five minutes.
Add garlic, stir to coat and cook another minute. Add remaining ingredients. Bring
to a boil, then cover and lower heat to simmer, about 15 minutes. Serve with white
rice (recipe below).
Cuban Black Beans & Rice with Mango recipe
courtesy of the Cocina Cubana Club founded by Pascual Perez & Sonia R. Martinez
1/4 cup chorizo, crumbled
1/2 cup red pepper, chopped
1/2 cup onion, chopped
3 cloves garlic, minced
1 (15oz) can black beans, rinsed and drained
3/4 cup water
1 tsp dried oregano, crushed
salt to taste
1/4 tsp crushed red pepper
2 cups cooked white rice
1/2 cup chopped fresh mango
Cook 1st 3 ingredients in a large skillet over medium heat for 4 to 5 minutes, till sausage is
browned. Add next five ingredients; bring to a boil. Reduce heat; cover and simmer for 10
minutes.
To serve, spoon bean mixture over rice in servings bowls, then top with fresh mango. If desired,
garnish with fresh oregano. If chorizo is unavailable, use any other spicy sausage. Makes 4
servings
Cuban Grilled Pineapple Slices - How to Make Piña Asada
1 ripe pineapple
1/2 cup brown sugar
1/4 cup water
3 tablespoons melted butter
Peel pineapple and cut into rings 1/2 inch thick (core pineapple if desired). Mix brown
sugar and water in small bowl, mix in melted butter. Dip each ring into the sugar
mixture, or brush the sugar mixture onto the slices, making sure both sides are coated.
Place slices on grill for 2-5 minutes each side, or just until dark grill marks form, slices
should be tender but not too soft. Remove slices from the grill, and serve either as
whole rings, or slice rings into quarters.
Optional: you may also substitute 1/2 cup of dark Cuban rum for water, and can pierce
pineapples slices and marinate in sugar/rum mixture for an hour before grilling. You
may also sprinkle slices with shredded coconut before grilling.
While this is meant to be a pre-meal snack for guests when grilling, you can also add a
tablespoon of cinnamon to the glaze, and serve hot pineapple slices straight from the
grill with vanilla ice cream as a wonderful dessert.
Cuban Papas Rellenas recipe - How to Make Stuffed Potatoes
2 lbs large potatoes (peeled and cut into
quarters)
1 lb picadillo (seasoned ground beef)
Vegetable oil for frying
1 cup dry bread crumbs
4 eggs
1 tsp salt
Add salt to a pot of cold water, and boil the potatoes until they are soft. Drain the potatoes, and
then mash them, then set aside to allow them to cool.
Separate the egg yolks from the whites in two bowls. Mix the egg yolks into the mashed potato
mixture, whisk the egg whites for a minute.
Take a 1/4 of a cup of the mashed potatoes, and form it into a ball. Make a dent in the ball, to
give it more of a bowl shape. Fill the indentation with a tablespoon of picadillo, and then reseal
it.
Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in
bread crumbs until it is coated. For a better coating, or for a crunchier texture, you may dip the
ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the
potato balls for at least four hours before frying.
To fry, pour enough oil into a skillet or frying pan to cover half of the balls, the oil should be at
least 350°. Place several balls into the frying pan and cook on each side until golden brown,
usually 2-3 minutes, taking care not to overcook. Drain the stuffed potatoes on paper towels, do
not stack them.
The other cooking method is to deep fry the papas rellenas at 375° until golden brown, they
cook best deep-fried when they are frozen.
To Make the Picadillo:
1 lb ground meat
1 large onion, chopped
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives
Salt and pepper to taste
In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out
whatever fat you render.
turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the
pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish.
Adjust the seasonings per taste
Cuban Yuca (Cassava) recipe
recipe courtesy of Omar Flores
3 fresh yuca (cassava) *
4 cloves minced garlic
1/2 tsp salt
1/4 cup oil
lemon juice
Boil yuca in large pot with salt until tender. Remove from water and sprinkle with garlic and
lemon juice. Pour heated olive oil over yuca
Serves 4-5
*Ready to cook yuca can be purchased in the frozen food section of an online Cuban grocery
store, click here to visit their site.
Larry's Mojito Cake recipe
courtesy of Cookie Madness (www.cookiemadness.net) Anna & Larry
20 ounce can crushed pineapple, undrained
Juice of 1 lime
1 (1 lb.) box angel food cake mix
8 ounces reduced fat cream cheese,
softened
1/4 cup limeade from concentrate
0-4 tablespoons powdered sugar — I used
4 tablespoons
1 teaspoon rum extract
8 ounce tub Cool Whip Lite (a little over 3
cups)
1/3 cup shredded sweetened coconut
Zest of lime
Mint leaves
Preheat oven to 350 degrees F. Spray a 13×9 inch metal pan with cooking spray. If you
use a Pyrex dish, reduce the heat to 325 degrees F. You can also use a 15×10 inch
pan, which is what Larry uses.
In a mixing bowl, stir together the pineapple, lime juice and angel food cake mix. Pour
the mixture into the pan and bake it using the following cook times - 18-24 minutes for a
15×10 inch pan or about 25 minutes for a 13×9 inch pan. Let cool completely in pan.
In mixing bowl, beat together the softened cream cheese and limeade concentrate.
Check for sweetness. Add sugar if you feel you need it - I used 4 tablespoons. Beat in
rum extract, then fold in Cool Whip Lite. Spread over cooled cake. Sprinkle with coconut
and lime zest. Top each serving with mint leaves.
One last thing. It’s fairly low fat. You could get away with using Cool Whip Free rather
than Cool Whip Lite, but I personally would not trade out the low fat cream cheese for
fat free because the texture would not be as smooth.
Cuban Sandwich
(Sandwiche Cubano)
The Cuban sandwich is one of the staple foods of Cubans. Typically available in most Cuban food
establishments, Cuban sandwiches consist of pork and ham, and Cuban bread. The sandwich is typically
pressed using a sandwich press and served warm.
Serving Size: 4
Ingredients
1 loaf cuban bread*
1/2 lb baked ham (thinly sliced)
1/2 lb roast pork (thinly sliced)
1/2 lb swiss cheese (thinly sliced)
dill pickles (thinly sliced)
butter
yellow mustard
mayonnaise
* French bread may be substituted
Directions
Cut the bread open horizontally, and spread butter inside on top and bottom. Next,
place the pickles along the bottom half, along with the pork. Spread some mustard on
top of pork, then place the ham slices. You can spread some mayonnaise on top of the
ham, this is optional. Place the slices of swiss cheese on top of ham. Cover the
sandwich and cut into 4 pieces. Using a sandwich press, grill the sandwich 2 to 3 mins
on each side. Make sure to compress the sandwich by pressing it initially to make it
thinner than its original size. When done, the bread should be lightly toasted and
cheese melted. Slice the sandwich in half diagonally, and enjoy!
Banana Bread
What You Need:








1¾ cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 cup ripe bananas, mashed
How To Cook:
1. Sift flour, baking powder, soda and salt.
2. Cream shortening with sugar.
3. Add eggs and beat.
4. Add flour mixture and bananas alternately.
5. Bake in a greased 9 x 5 x 3 - inch loaf pan at 350°F degrees for 60 minutes.
Basic Banana Fritters
What You Need:





2 cups ripe bananas, mashed
1 batch Basic Fritter Batter
1 teaspoon vanilla extract
Cooking oil
Powdered sugar
How To Cook:
1. Prepare batter. Stir in mashed bananas and vanilla extract.
2. In a deep skillet or saucepan, heat 2 inches of oil to 375°F degrees.
3. Drop rounded spoonfuls of fritter mixture into hot oil and fry until golden brown on both sides, turning
once.
4. Remove fritters; drain on absorbent paper.
5. Sprinkle with powdered sugar and serve immediately.
To Serve: 6
Chilled Coconut Milk And Pineapple Drink
(Refresco De Coco Y Pina)
What You Need:




2 cups coconut milk, made from 2 cups coarsely chopped fresh coconut and 2 cups hot water
2½ cups coarsely chopped fresh pineapple
2 tablespoons sugar
Almond extract (optional)
How To Cook:
1. Combine the coconut milk, pineapple and sugar in the jar of an electric blender and blend at high
speed for 30 seconds, or until the pineapple is completely pulverized and the mixture is reduced to a
smooth puree.
2. Pour the entire contents of the blender jar into a fine sieve set over a deep bowl and lined with a
double thickness of cheesecloth.
3. Press down hard on the pineapple with the back of a spoon to extract all its juices before discarding
the pulp.
4. To make the drink by hand, rub the chopped pineapple through a fine sieve set over a deep bowl or
force it through a food mill. Stir in the coconut milk and sugar.
5. Taste the "Refresco de Coco y Pina" and add more sugar and a drop or two of almond extract if
desired. Cover tightly and refrigerate for at least 2 hours, or until thoroughly chilled.
6. To serve, pour the drink into tall tumblers with or without ice cubes.
To Make: about 3 cups
Pan de Maiz
Ingredients






1 cup of softened butter
¾ cups of evaporated milk
3 eggs
¾ cups of all purpose wheat flour
1 cup of corn flour
1 cup of sugar
Directions





1 teaspoon of baking powder
½ teaspoon of salt
¼ cup of raisins
4 cinnamon sticks
10 cloves
Edit
1. Stir the eggs for 1 minute. Reserve.
2. Break the cinnamon sticks into 1 inch pieces.
3. Mix all the ingredients and stir with a wooden spoon until well mixed. Pour into the baking pan
and put in the oven for 30 minutes.
4. Pinch with a clean knife. If it doesn't stick to the knife, take out of the oven.
5. Let cool before taking out of the pan.
6. Serve with hot cocoa or coffee.