Wednesday, July 18, 2018

Arroz Salvadoreño, Salvadorian Fried Rice

by HomeRearedChef (writer), San Jose, December 09, 2012

A serving of arroz Salvadoreño con huevos, Salvadorian fried rice with eggs.

From the kitchen wafts the aromas of browning arroz Salvadoreño, caramelizing onions and sweet bell peppers in butter, all slowly melding in a magical union, for a savory finished goodness.

Rice was one of the first things I learned to cook, hanging around in the kitchen and watching my mother. And as a matter of fact, my daughters, too, have mastered making our Salvadorian fried rice. First thing is to find a favorite pot just for making your rice, finding one that makes perfect rice every time. And my mother has this wonderful old heavy pot that she has used exclusively for years, for making her rice. She still has it—almost 45 years old now—and her three daughters all covet this pot. There is something about my mother’s rice that none of us girls can duplicate; it’s just different from what we each make. But maybe it’s all about a mother’s touch. Smiling!

There are as many varieties of rice as there are ways to cook them. So, how could anyone who loves rice find boredom in eating it? Here is an easy recipe that won’t keep you locked and sweating all day in the kitchen.

Cook with heart; eat with gusto. Buen Provecho!

Steps 1:

4 tablespoons butter

2 tablespoons lard

2 tablespoons olive oil

1 onion, diced fine

3 cups Mahatma long-grain rice

1/2 green or yellow or red bell pepper, diced small

1/2 red bell pepper, diced small

1/2 yellow bell pepper, diced small

1/3 cup Heinz Ketchup

6 cups [hot] chicken stock

  • In a heavy bottomed pot, on medium heat, add fats, when sizzling add onion and sauté until translucent. Add the rice and fry, stirring often, until you see just a few kernels beginning to golden, and then add the bell peppers and sauté for about 4 minutes.
  • Now, add the ketchup and incorporate well; add the hot chicken stock and stir very well to combine—rice will now be submerged in the liquid, so, from this point do NOT stir rice again. When liquid has begun to be absorbed and you can see rice kernels beginning to surface, cover the pot, turn heat down to a low-simmer, and set a timer for 40 minutes (rice should remained covered and undisturbed).
  • When the timer rings turn the heat off, and leave the rice to rest, covered and undisturbed for about 15 minutes. After which you can remove the lid (careful of the steam from newly opened pot) and fluff rice with a spoon or fork.

Salvadorian Fried Rice can be enjoyed alone or with so many accompanying meats, and even better with a fried egg or two atop. My mother, a Salvadoreña, says that eating rice with eggs (and beans on the side) is a typical breakfast, but also eaten for lunch and dinner.

Cook with heart; eat with gusto. Buen Provecho!

About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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2 comments on Arroz Salvadoreño, Salvadorian Fried Rice

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By souschef on December 10, 2012 at 07:48 pm

Being familiar with these aromas I can smell them every step along the way.

Nice job!

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By HomeRearedChef on December 10, 2012 at 11:57 pm

Thank you, Souschef! And after seeing this picture here tonight, now I want me some arroz con huevos. :)

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