Arroz con Tocino (Rice With Salt Pork)
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 5½ounces salt pork or bacon, chopped into ¼-inch pieces (about 1 cup)
- 1 to 2large garlic cloves, minced
- 2cups short grain rice or sushi rice
- Salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
196 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 697 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat a large saucepan with a lid over medium. Add salt pork or bacon, and cook, stirring often, for 7 to 10 minutes until browned and toasty, and a substantial amount of oil has released. Add garlic and sauté for 30 seconds more until fragrant, then add rice and stir until the rice is evenly coated with fat and starts to turn opaque.
- Step 2
Meanwhile, bring 3 cups of water to a boil in a small saucepan or kettle.
- Step 3
Add the boiling water to the rice mixture and bring to a boil, then reduce heat to medium-low. Simmer uncovered until liquid has almost completely evaporated and the surface of the rice is dotted with little bubbly volcanoes, about 7 to 10 minutes.
- Step 4
When there is no more liquid bubbling up from the holes, reduce heat to low, cover and cook for 17 minutes without stirring. Remove from heat and let rest, covered, for at least 10 minutes. Taste to ensure rice is fully cooked, and let sit for 5 to 10 more minutes with the lid on if needed. Fluff with a fork, season with salt to taste and serve.
Private Notes
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Cooking Notes
John K.
Good, but could use more garlic and maybe even some sazon. Breakfast of Champions with a fried egg on top.
Jed
Nice. I’d up the garlic substantially, to at least 3 cloves or as many as 6. Add a splash of olive oil when browning the salt pork. And don’t wash the salt pork before cooking; the dish needs the salt.
Vanessa P.
I would note that in Dominican & Puerto Rican culture we always wash our rice. The trick to not getting mushy rice comes down to the water ratio and frying the white rice over oil first.
Diana
We also always wash our rice in Cuba, too. I agree the key is to use the correct water-rice ratio.
Jorge Clar
Adding more garlic would be ok, but sazón? Not for me; this is a white-rice dish, not a stewed rice.
RobinS
Love this! Added sazon as others noted. Tastes even better day two.
Barbara
I saw John K's note, and I agree that an extra clove of garlic is ideal. Also, I didn't realize I had Sazon on hand until I was well into the recipe, and I didn't want to stir the rice too much, but I added a little, and it was tasty. Next time, I'll add around a tablespoon and see what that's like. Easy, recipe and makes great leftovers!
John K.
Good, but could use more garlic and maybe even some sazon. Breakfast of Champions with a fried egg on top.
Karen
What if you drain the fat after Step 1 to reduce the total fat content?
I. Lizardi
Ate this while growing up in Puerto Rico, will try this recipe with my family and see how that goes. Thanks for the memory!
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