Best 7 Dominican Rainbow Rice Recipes

DOMINICAN RICE WITH SAUSAGE (LOCRIO DE LONGANIZA)

Steps:

• In a large cast-iron pot, heat oil over medium heat. Saute Longaniza until cooked and slightly crispy. Remove from the pot and reserve.
• Remove excess oil from the pot. Add chicken bouillon cubes, adobo, oregano, sazón, and black pepper and cook for about 30 seconds. Stir in sofrito, tomato sauce, and olives. Cook for about 2-3 minutes.
• Add the water. When the water begins to boil, add the rice. Cover and simmer, stirring occasionally to prevent sticking to the bottom of the pot.
• Once the water has evaporated, add the Longaniza back into the pot and stir to combine. Lower the heat to medium-low. Cover and let cook for 25 minutes. After 25 minutes, stir the rice carefully and cover for an additional 5 minutes.
• Serve warm with a side of salad and avocado.

RICE WITH BEANS (MORO DE HABICHUELAS)

Steps:

• In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma.
• Add the beans with it's liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
• Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
• Serve warm with a side of your choice.

RAINBOW RICE PILAF

Steps:

• Heat the oil in a large deep-sided skillet with a lid over medium-high heat. Add the onions, celery and pepper and cook, stirring occasionally, until they are just beginning to soften, about 3 minutes. Add the rice and orzo and cook, stirring constantly, until the orzo begins to brown, 3 to 5 minutes. Add the garlic, oregano, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
• Stir in the vegetable broth, bring to a simmer and then lower heat and cook, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for about 10 minutes. Fluff the rice with a fork and transfer to a serving dish. Top with the cranberries, almonds and parsley. Serve warm.

DOMINICAN RAINBOW RICE

Steps:

• Cut the vegetables into very small cubes.
• Sauté all the ingredients (except for the rice) using the butter until the onions are semi-transparent. Add salt to taste.
• Finally add the rice and combine all the ingredients. Fluff the rice using a fork. Dish up hot.

RAINBOW RICE

Steps:

• Chop peppers and onions into small pieces. Saute peppers and onions in olive oil and season with garlic and black pepper. Add mushrooms and olives to the mix. Slow cook 1 cup of rice with water according to package instructions. When done add peppers, mushrooms, onions and olives.

RAINBOW RICE

Steps:

• Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.

RAINBOW RICE (FRIED RICE)

Steps:

• Measure cold rice for each serving (cook only four or five servings at a time, to cook more repeat, keeping each batch warm in an oven and stir together all of the batches at the end and serve). Break any lumps apart in the cold rice rather than doing it while cooking.
• Measure all other ingredients separately as they will be added individually.
• Cooking Instructions:.
• Heat wok or deep skillet hot and dry.
• Add sufficient oil depending upon number of servings.
• After oil is heated add the shrimp (if using shrimp) and cook for 60 seconds (more time if cooking larger quantity).
• Push shrimp (if used) aside and add lightly beaten egg and stir gently for 30 seconds.
• Push Shrimp (if used) and egg up on wok side and add precooked rice in the center. After about 20 seconds or enough time for the rice to start to warm, then stir to remove any remaining lumps for about 60 seconds.
• Add peas and carrots stir while cooking for 15 seconds.
• Add Salt and continue stirring for 5 seconds.
• Add cut up chicken or Ham and continue stirring for about 10 seconds.
• Add Green Onion and stir for another 15 seconds ( By now egg and shrimp on the sides will have been stirred into the mixture).
• If the rice is still dry add broth or water and continue lightly stirring for another 15 seconds.
• Add Light Soy Sauce and stir for another 15 seconds.
• Add pinch of White Pepper and stir for another 15 seconds.
• Remove to warming or serving platter.