“Salchicha” Stir Fried Mamposteao’ Rice
Learn how to make rice with Vienna sausages, an abuelita favorite recreated by Chef Wilo Benet, one of the island’s top chefs. This hearty dish is enjoyed by both kids and adults and is a perfect option for a quick family dinner.
Ingredients:
4 tablespoons of sofrito (or pesto)
2 tablespoons of olive oil
1 tablespoon of annatto oil
½ cup of Spanish tomato sauce
1 tablespoon of small capers
1 can of Vienna sausage (or substitute Spam or scrapple)
2 tablespoons of adobo (onion powder, garlic powder, cumin, coriander, and kosher salt)
4 cups of cooked white rice (or cauliflower rice, long grain rice, or orzo)
1 cup of sweet peas
½ cup chopped green onions
In a medium heat “cauldron” or large pot add olive oil, sofrito, annatto oil, tomato sauce, and capers. Cook stirring for 15 minutes. Once the ingredients are cooked through, add the sausages link (sliced ½ inch thick) and the adobo. Cook for an additional 10 minutes. Add the cooked rice and thoroughly mix with the sausage links, and the sofrito and tomato sauce mix. Scrape the bottom of the pan constantly. Correct seasoning with salt to taste and add the peas and scallions. Serve hot with two fried eggs on top.
Onion Soup by Chef Wilo Benet
Chef Wilo Benet presents a Puerto Rican twist on a classic savory soup that promises to warm your heart.
Ingredients:
2 large onions
2 tablespoons of adobo (onion powder, garlic powder, cumin, coriander, and kosher salt)
6 slices of stale French bread (or any kind you have available)
2 cups of sherry wine (can be replaced by white wine, dry vermouth, or a lager beer)
½ cup of Puerto Rican Rum
4 cups of beef broth (can be replaced by chicken broth)
6 slices of Edam cheese
On a pot over medium to high heat, pour olive oil to sauté and caramelize the onions. Add the onions to cook, stirring for 25-40 minutes. Add the rum and sherry wine and cook for an additional five to 10 minutes to release the alcohol. Add the hot broth and cook for an additional 30 minutes. To serve, place onions and broth in a croq, top with bread and cheese, and heat under the broiler or in the microwave to melt the cheese. Be careful, as it will be hot!