Author: Douglas Brooker

Cuban White Rice

Cuban White Rice

1 cup uncooked long-grain white rice (very good with Jasmine variety rice)
1 1/2 cups cold water
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil 

Follow the package instructions concerning rinsing or not rinsing prior to cooking the rice. Then, place in a deep saucepan with a tight-fitting lid. Add the water, salt and olive oil and bring to a rapid boil. As soon as the rice begins to boil, stir to remove the grains that have stuck to the bottom and cover with the lid. Immediately reduce the heat to a very low simmer. Do not disturb or remove the lid for 20 minutes. After 20 minutes, remove from the heat and allow to rest for an additional 5 minutes or more. Now, remove the lid, and stir to combine the olive oil with all of the rice. Enjoy.

Garbanzo Soup

Nothing is as comforting on a chilly day as a good and hearty soup. The following recipe is one of my favorites. Use the best Kielbasa and ham you can find, and don’t be tempted to use canned garbanzo beans because the rich flavor will not come through.

Fricasé de Pollo

No Cuban cook’s repertoire would be complete without Fricasé de Pollo. Brought to Cuba by early French and Spanish settlers, this dish is somewhere between a sauté and a stew. Note that the only liquid used is the wine and a bit of tomato sauce. These, combined with the natural juices from the meat, result in a light, and flavorful sauce.