• 2 teaspoons kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons oregano
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 pork tenderloin
  • 1 onion, chopped
  • ¼ cup water
  • 2 tablespoons white vinegar
  • ¼ cup recaito
  • 1 small onion, small diced
  • ¼ cup diced roasted red peppers or pimentos
  • 1 tablespoon capers
  • 1 envelope sazon con achiote
  • 1 tablespoon tomato paste
  • 2 cups parboiled rice
  • 1 15 oz can pigeon peas, drained
  • 2¼ cups water
  • 2 bay leaves
  • 2 ripe plantains
  • vegetable oil
  • 3 eggs
  • cilantro
  • avocado
Puerto Rican Fried Rice

Puerto Rican Fried Rice

  1. Combine, salt, pepper, oregano, garlic and olive oil in a small bowl. Rub pork tenderloin with seasoning. Add chopped onion to a slow-cooker. Lay tenderloin over onion, add water and vinegar. Set on HIGH for 3 hours. Once pork is done, dice pork into ½ inch cubes.
  1. While pork is in slow cooker, make rice. Heat a caldero or heavy bottom pot over medium-high heat. Drizzle with olive oil, once olive oil is hot add recaito, onion, red peppers and capers. Cook until onion is translucent, add sazon, season with salt and add tomato paste, mix until well combined. Add rice and toast rice about 5 minutes. Add water, pigeon peas and bay leaves, stir gently. Bring to a boil, set to low heat and cover for 20 – 30 minutes or until water has evaporated and rice is tender. Fluff with fork and set aside.
  1. Peel and slice plantains at a bias, cut sliced in half. Heat a large skillet over medium-high heat, add just enough oil to fill the bottom of the skillet. Allow the oil some time to get hot, but be careful not to get it too hot. Add plantains to the oil, fry both sides until golden brown. Transfer to plate lined with paper towel, set aside.
  1. Scramble eggs in a large skillet, set aside. Heat 2 tablespoons of olive oil in skillet, get the skillet nice and hot. Add pork, fried plantains, ½ of the prepared rice and scrambles eggs. Toss until heated and rice is crackling. Served garnished with cilantro and topped with avocado.