Monica Coulliard
10-02
Seacaucus NJ
I’ve been making this dish since I was 8 years old. My mother used to cook it at least once a week when I was a child. I loved eating at the kitchen table while my parents talk about their youth in Cuba, the delicious meals cooked by their abuelas (grandmothers).
Prepare the rice:
You can use any type of white rice but for a real Cuban dish, try Canilla brand extra-long grain rice.
Heat olive oil in a deep pan with a tight-fitting lid (I like using an enameled dutch oven).
Add the rice and salt and stir for 1 minute until the rice is coated in olive oil and just slightly toasted.
Add water and bring to a boil, cover and reduce heat to simmer. Rice is ready in about 20 minutes.
Cuban Arroz con Picadillo
Rice:
1 tbsp olive oil
1-1/2 cup white rice
2-1/2 cups water
¼ tsp salt