Salvadorean Rice Recipes

QUESADILLA SALVADORENA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg whites in a glass, metal, or ceramic bowl until firm, but not stiff.
• Combine sugar and butter in a large bowl; beat with an electric mixer on high speed until creamy. Mix in egg yolks until well blended. Mix in Parmesan cheese gradually. Add sour cream and baking powder; beat until batter is smooth.
• Sift rice flour over batter; fold in with a spatula. Fold in egg whites with the spatula.
• Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
• Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

CASAMIENTO SALVADOREñO (SALVADORAN BEANS AND RICE)

Steps:

• Over medium heat, sauté onion and green pepper in oil. Turn the heat to high and add rice. Fry for a minute before adding a can of beans (with liquid).
• Add chicken bouillon, salt, and pepper to taste.
• Stir constantly until all liquid has evaporated.
• Serve with your favorite grilled meat or make a full Salvadorian breakfast with fried eggs, fried plantains, cheese, and avocado.

SALVADORIAN CARROT RICE

Steps:

• 1. sauté the carrots,onions, peppers, garlic in the olive oil about mins.
• 2. add in the rice, chicken bouillon and water.
• 3. bring to a boil, cover and slow simmer for about 20 mins....fluff with fork....

SALVADORAN RICE AND VEGETABLES

Steps:

• Heat oil in a large skillet on medium high. Add rice, garlic, carrot, green pepper, onion and tomato and sauté about 10 minutes. Add chicken broth, chicken seasoning, salt and pepper and stir.
• Bring mixture to a boil. Cover and cook over medium low for 20 minutes. Turn off stove and let rice rest 10 minutes.
• Fluff with a fork to mix all ingredients. Serve alone or with any meat dish.

CASAMIENTO WRAPS

Steps:

• Sort the beans to remove little rocks and damaged beans. Rinse to remove mud.
• Place a large pot on the stove and stir in water, salt, beans, garlic and 1 onion cut into quarters. Turn the flame on high, leave uncovered and bring to a boil. Then, reduce the flame to medium low, stir, and let simmer.
• Stir occasionally and leave uncovered for most of the cooking time. Monitor the beans for enough water and doneness. Cook until the beans are tender. The cooking time varies from bag to bag and takes from one to two hours. The beans are not ready if they are white inside and have a sandy texture. Taste several beans in the pot for doneness, sometimes some beans are cooked and some are not. When the beans are done, you want about one cup of cooking liquid left in the pot. If most of the water cooks out before the beans are soft, add an additional 1 cup of hot water as needed. Once much of the water has cooked out, finish cooking with the lid ajar to keep the beans moist.
• In a sauté pan on medium low heat, sauté 1/2 of a chopped onion in 1 tablespoon oil until the onion turns light brown and caramelizes.
• Once the beans are tender, purée them with the remaining cooking liquid (about 1 cup) and the caramelized onions. Use an immersion blender in the pot or a regular blender.
• Then add 1 teaspoon more oil to the sauté pan and lightly re-fry the puréed beans. Start with the flame on medium and stir frequently to prevent the beans from sticking. Once the beans start swelling and boiling, reduce the flame to medium low. Continue cooking and stirring for about 20 minutes or until the beans are a consistency that is not too watery and not too dry. The consistency is similar to mashed potatoes.
• In a medium-sized pot heat the olive oil. Add the chopped vegetables, and sauté on medium low heat until tender.
• Add a small amount of the broth and purée the vegetables using an immersion blender in the pot, or use a regular blender.
• Have the pureed vegetables in the pot, and add the rice, the rest of the broth, and salt. Stir, then bring to a boil using high heat. Then reduce the flame to low, cover and cook for the time recommended on the rice package, usually about 40 minutes. Cook rice until just done and each grain has a slight firmness to it. Do not over cook.
• In a bowl stir together some refried red beans and vegetable brown rice with a 50-50 ratio.
• Place a tortilla on a microwaveable plate. Add the rice and beans mixture on top. Also add any toppings that need heating like corn, cheese, chicken, sautéed vegetables, etc. Microwave until warm, about 1 minute.
• Add on any cold toppings like cilantro, lettuce, avocado, salsa, and a squeeze of lime.
• Fold up the wrap and enjoy.

HOMEMADE CINNAMON-VANILLA SALVADORIAN PUDDING

Steps:

• Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
• Ladle pudding into bowls and top with ground cinnamon.

EL SALVADOR REFRIED BEANS

Steps:

• Put the beans in a large pot, add one onion quartered, the green pepper roughly chopped and the three garlic cloves (leave whole).
• Cover with water by about 4-5 inches IMPORTANT Do NOT salt the water, the beans will never get tender if you do. Bring to a boil and let it be for about 2 1/2 hours till beans are soft and their skins splitting. (Check on them once in a while and add water as necessary, always make sure they are covered by at least an inch of water)
• Once soft, you can add 1 teaspoon of salt, but keep them bland until the end.
• Blend the beans and cooked veggies in a blender until smooth, you want to keep them liquidy.
• In a non-stick frying pan, add 2 tablespoons of canola oil and the other quartered onion. Heat up the oil and onion slowly and cook them SLOWLY until they are black and burned, this takes quite a while, but be patient. Once black and burned remove the onion pieces reserving the flavored oil in the pan and now you add the blended beans. Cook them until you get the consistency you like.
• Add salt to taste.
• These beans are amazing thanks to the flavor that comes from the onion oil, Enjoy!

SALVADOREAN RICE

Steps:

• Heat the oil in a saute pan on medium high heat. Add the rice, bell pepper, onion, garlic, celery, carrots, and tomato and saute until the rice is no longer translucent, about 10 minutes.
• Add the water and the knorr chicken bouillon powder and stir. Bring mixture to a boil and taste the liquid. Add salt or more chicken bouillon powder if needed to taste.
• Cover and cook on medium low for 20 minutes. Turn heat off and allow the rice to sit for 10 minutes.