Posts Tagged ‘Vegetarian’

Arroz Amarillo

Arroz-Amarillo

Arroz Amarillo (Yellow Rice)
Makes 6 servings

Ingredients:
2 cups raw long grain white rice
4 cups water
1 teaspoon salt
½ teaspoon saffron, or turmeric or bijol whatever is available

Directions:
In a large-size saucepan over low heat pour in 8 ounces of Tonita’s Cuban Sauce (MILD). Add 1/4 chopped pimientos (optional). Raise the heat to high; add the rice, water, salt, and saffron, and cook, uncovered, over high heat 15 minutes, until it comes to a boil.

Lower heat and cover and let the rice simmer. When the water has been absorbed and small lumps appear on top, about 10-15 minutes cook until the rice is dry and fluffy.

Arroz Amarillo goes great with these other awesome dishes with Tonita’s Sweet Vine Cuban Sauce:

Tonita’s Cuban Enchiladas
Vegetarian Black Beans
Cuban Creole Stew
Creole Okra-Jambalaya Style with Rice
Cangrejos Enchilados
Eggs Havana Style

Dipping Sauce using Tonita’s Cuban Sauce Fresh from the Jar… Use my Cuban Sauce to dip with or squirt on some of the following foods. It will have you politely licking your fingers.

Fried Fish Fillets, snapper, catfish etc. and shoestring fries, squirt on top instead of hot sauce or ketchup

Cream Cheese or Guacamole Boat Dip with tortilla chips around the platter. Place Cuban Sauce in the center of soft cream cheese or guacamole and go for it… Yummy!

Fried Ripe Plantains are my favorite food to dip into Tonita’s Sweet Cuban Sauce!
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Vegetarian Style Black Beans

black_bean_stew

Black Beans (Vegetarian Style)
Frijoles Negros – Makes 8 servings

Ingredients:
1lb Black Beans (rinsed, picked over and soaked overnight)
1/2 Cup Chopped Onion
1 Bay Leaf
1 Medium Green Peper
16 oz Jar of Tonita’s Cuban Sauce

Directions:
1 pound dried black beans, rinsed in cold water, picked over, and soaked overnight in cold water. The quick method that my family uses is after cleaning, cover with cold water and bring beans to a boil over high heat for 10-15 minutes, reduce heat to low, cover and let simmer for a hour. Add a ½ cup chopped onion, 1 bay leaf, and 1 medium-size green bell pepper seeded and diced. Continue to add water and stir while beans are simmering to keep beans covered with water. Next bring the beans to a boil again, reduce heat and cook uncovered until tender and they have almost cracked open, about 1 ½ hours.

Add 1 jar of 16oz Tonita’s Cuban Sauce, to the beans, Hot or Mild depending on how spicy you want the beans, mix well and cook over low heat, covered, until the beans crack open, 30 minutes. Season to taste and serve..