Cooking with Ruth

Lesson 48

Yellow Rice in Rice Cooker and Puerto Rican Pork Chops

 Blast on the heat! Arroz Amarillo, or yellow rice recipe, is the perfect side dish! It’s made with saffron and Sazón seasoning and is very flavorful.

 INGREDIENTS:

• Garlic minced
• Oil
• Salt & pepper
• Onion powder
• Garlic powder
• Saffron Goya

INSTRUCTIONS:

Start by blooming the spices and saffron for extra flavor. Bring your broth to a boil either on the stove or in the microwave and then remove from heat. Add in garlic, oil, salt & black pepper, onion powder, garlic powder, saffron Sazon. Stir together and then let sit for 5 minutes.

• Add the rice to your rice cooker along with 2 ¾ cups of water.
• Stir in the spice broth and cook using your rice cooker’s white rice setting.
• When it’s finished stir to fluff the rice and then serve.

FREQUENTLY ASKED QUESTIONS

What kind of rice cooker will this work with?

We use the Aroma rice cooker.  However, you should have good luck with most any brand of rice cooker. You will want to ensure that the liquid level is adequate for the amount of rice you are using per your rice cooker’s guide.

TOP TIPS

Here are a few key things to keep in mind for successfully cooking yellow rice in a rice cooker:

• Make sure to bloom the spices to increase the flavor punch.
• While this should work in most rice cookers, check to ensure you have enough liquid per your rice cookers guide.

STORAGE

This yellow rice can be stored in an air-tight container in the fridge for up to 3 days and warmed up on the stove or in the microwave.

The yellow rice can be frozen for later use. I find that putting it in a bowl with a bit of water, covering it with a plate and putting it in the microwave for a few minutes helps to make it nice and fluffy again.

Pork Chops

• Pork Chops- Pork Chops-Bone-in is best but boneless pork loin chops is good too.
• Brine– Water, white vinegar, lemons.
• Seasonings– Sazon, adobo seasoning, garlic powder, dried oregano, black pepper.
• Oil– Choose a neutral-flavored, high-smoke point cooking oil for frying pork chops. Canola is a good choice for frying pork chops. Please do not use olive oil; the smoke point is too low for deep frying meat.

Instructions:

Step 1: Rinse your room-temperature pork chop with water to remove sediments and trim excess fat.

Step 2: Soak pork chops with water, white vinegar, and lemon or lime juice for 30 minutes.

Using room-temperature meat allows for your pork chops to cook evenly.

Step 4: This is optional, but the best way to keep your pork chops from curling while frying, cut slits along the fat about every 1-2 inches.

Step 5: Season pork chops with dry ingredients first, then add the sofrito. Be sure to rub in the seasonings well to coat every inch of your pork chop.

Tip: Wear gloves when seasoning with Sazon to keep hands from staining.

Step 6: Pan-fry your pork chops for 3-5 minutes per side or until they get a golden-brown color.

*Make sure the internal temperature reaches 145 degrees Fahrenheit with a meat thermometer.

Step 7: Remove your pork chops and let them rest on a paper towel-lined plate to absorb any excess oil.

Tip: If you’re making multiple batches, you can place your cooked pork chops onto a cooling rack over a sheet pan in the oven on warm heat, to keep the pork chops warm.

Everyone To Clean Up:

• Cleaning up stations. Wipe down all surfaces used tables, countertops, stove, microwave, refrigerator.
• Clean off all floors (sweep and mop) and vacuum surrounding areas.
• Unload (if there are any in the dishwasher) load dishwasher and wash containers and pots (hand washing dishes).
• Trash- take to the dumpster.
• Laundry (if there are some kitchen towels in the basket) and ect…

Thank you for coming and participating in the cooking class, with much love Mrs. Ruth ❤️… Have a wonderful day! 😊