If you’re looking for simple recipes with ground beef, you may want to give this carne molida recipe a try. Carne molida is a Puerto Rican ground beef recipe that is similar to picadillo (a name that might be more familiar). However, Puerto Rican carne molida is slighty different than Cuban picadillo and is cooked with potatoes and carrots. They’re both delicious dishes, though!

I grew up eating carne molida and it’s still a regular part of my weekly menu plan. It’s such an easy ground beef recipe and it’s pretty versatile too, since you can use it as a filling for other foods. I love to eat it served over white rice as does my husband. Something I often do is substitute the ground beef with ground turkey to make my carne molida recipe a bit healthier. If you want to learn how to make the real deal, here’s my family’s recipe for carne molida!

Puerto Rican Carne Molida (Ground Beef) Recipe

Ingredients

• 3 lbs ground beef
• 1 Tbsp adobo
• 3/4 tsp black pepper
• 1/2 Tbsp meat tenderizer
• 1 Tbsp olive oil
• Sazón, 1 packet
• 1 1/2 Tbsp tomato paste
• 2 1/2 Tbsp tomato sauce
• 2 Tbsp sofrito (or recaito)
• 10-11 green olives (Spanish salad olives) + 1-2 tsp of olive liquid
• 2-3 small potatoes, peeled, rinsed, and cubed
• about 10 baby carrots, rinsed and chopped

Note: To see pictures and links for some of the ingredients used, read 5 Must-Have Ingredients for Cooking Puerto Rican Food.

Directions

1. Season ground beef with adobo, black pepper, and meat tenderizer.
2. Heat a large pan to low-medium heat and add seasoned ground beef.
3. Add olive oil, sazón, tomato paste, tomato sauce, sofrito, green olives, cubed potatoes, and chopped carrots.
4. Cover pan and cook on low-medium heat until ground beef is browned, stirring occasionally.
5. Turn heat down to low and continue cooking until potatoes are tender and ground beef is well cooked. Stir occasionally.

Serve your carne molida with a side of white rice (or right on top of the rice as I prefer). Here’s an easy white rice recipe using a rice cooker!

What is your favorite recipe for ground beef? Have you ever tried carne molida or picadillo?

All photos © Melanie Edwards/modernmami™

Happy Three Kings’ Day! Feliz Dí­a de los Tres Reyes Magos!

We did it. Last year, after not celebrating, I resolved to celebrate Three Kings’ Day this year. And, though it’s a normal work day and baby girl is at preschool today, she did get her gift this morning and participated in the traditional Three Kings’ Day celebration.

It’s nice for me to share this tradition with her and remember my own childhood memories of celebrating El Día de Los Reyes. I remember making my basket with my family, filling it with grass on La Víspera de Reyes (the Eve of Three Kings’ Day), and being excited the next morning when I found the grass had been replaced with candy and the kings had also left me a gift.

There was one particular year that I remember vividly because I did something that I regret to this day. I can remember that I wanted one of those Barbie motorcycles; I think they were a hot item back then. When I opened my gift, it was a Barbie scooter instead, or maybe it was a moped. What I know is that it wasn’t the motorcycle I wanted. And I said, in my little whiny voice too, “Esto no es lo que yo queria!” (This isn’t what I wanted!) I was of course quickly reprimanded and told to appreciate what the kings had brought me because other kids may not have gotten anything. But, I can still remember my mami‘s face right before she scolded me. When I was old enough and learned that my parents were the ones that actually provided the gifts and that it wasn’t actually Los Reyes, I felt horrible. I know that I apologized to my mom at one point or another, maybe even multiple times. I will probably apologize again today and we’ll laugh it off.

So, how do we celebrate Three Kings’ Day? I believe that each Latino culture has their own special way of celebrating Three Kings’ Day. I can only tell you how we personally celebrated Los Tres Reyes in Puerto Rico and what I am passing down to my children so they can learn about the tradition.

Traditions for Celebrating Three Kings’ Day (El Día de los Tres Reyes Magos)

1. First, you will need either a plain shoebox or a basket made from a shoebox. Here are the baskets my kids will be using this weekend, made by their abuela:
   
   The basket is normally decorated with bows made out of wax paper, but we’ve had trouble finding such paper. So, in the past, we’ve also used regular wrapping paper.
2. Then, the night before Three Kings’ Day, on La Vispera de Reyes – have your child collect some grass from your yard and put it in the basket. The grass is for the kings’ camels. This is analogous to setting out milk & cookies for Santa or carrots for his reindeer.
3. The basket then goes under the bed (or next to it if it doesn’t fit).
4. In the middle of the night, after your child is sleeping, throw out the grass and replace it with candy. Place a gift next to the basket.
5. The next morning, your child will be delighted to find the gift and candy that the Three Kings left behind!
6. Don’t forget to explain that Los Tres Reyes left a gift for him/her the same way they brought gifts for baby Jesus when he was born. That is the meaning behind all this and why we celebrate the holiday.

Los Tres Reyes (Three Kings’ Day) is a fun holiday and one I plan to continue celebrating each year so my kids can create their own memories and embrace this Latino tradition.

Have you ever celebrated El Día de Los Tres Reyes? Do you think you might next year?

Top photo: Cryo Mariena/Flickr

Plantains are a staple ingredient in Puerto Rican food as well as other Caribbean and tropical cuisines. Most people know of sweet plantains, but you can eat and cook with either ripe plantains (sweet) or green plantains. Both are delicious.

I’ve wanted to share a recipe for pastelón, a dish akin to lasagna that I love, for a while now. Just about everyone I know that tries it also loves it. When provided the opportunity by Walmart to share information on Chiquita’s plantains, I immediately knew that this pastelón recipe would be perfect to accompany it!

First, let me share a quick explanation of plantains. Plantains are not bananas, but they are like cousins. There are green ones, yellow ones, and those that lean towards black. Green plantains are not sweet and are used in Puerto Rico to make dishes like tostones (fried green plantains) and mofongo. Yellow plantains are ripe and have a sweet taste. They are the ones used to make amarillos (or maduros in some countries), which are fried ripe plantains. The black-ish plantains are even more sweet and their texture is very soft. For pastelón, you want very ripe plantains, so try to pick out black plantains mostly when making this dish. Chiquita also offers the following advice for picking out plantains and what you can do with each type: if green, fry them; if yellow, grill them; if black, bake them. A quick note: not all Walmart stores carry plantains, but hopefully you can find some in your town since they’re so very delicious and I wouldn’t want you to miss out!

Now, let’s get to the recipe for pastelón, which I just know you’re going to love! Be sure and tell me if you try this, ok?

Pastelón (Plantain Lasagna) Recipe

Ingredients:

• Ground beef, about 2 lbs.
• Adobo
• Meat tenderizer
• 1 tbsp. white vinegar
• Sazón, 1 packet
• 3 tbsp. tomato sauce
• 2 tbsp. tomato paste
• 2 tbsp. sofrito
• Spanish olives, 5-6 diced
• Salt, as needed
• Vegetable oil (for frying)
• Ripe plantains
• 3-4 eggs

Steps:

Cook Ground Beef

You will need to make a sofrito as a base for the ground beef. To see pictures and links for the basic ingredients used in Puerto Rican sofrito, click on over and read 5 Must-Have Ingredients for Cooking Puerto Rican Food. As with previous recipes I’ve posted, I apologize for the lack in detail with the ingredients and the steps, but it is true to how I and everyone in my family cooks. We do not measure and just go along pouring items into the pot.

1. Season ground beef with adobo and meat tenderizer.
2. Add vinegar, sazón, tomato sauce, tomato paste, sofrito, and olives.
3. Brown the beef and cook until well done.
4. Keep on low heat until ready to use.

Peel and Fry Plantains

1. Heat vegetable oil in a large frying pan.
2. Peel each plantain by cutting off the ends, then carefully slicing down the skin length-wise. Separate the plantain from the peel. (See image above for example.)
3. You will need to slice each plantain into layers by cutting length-wise across the plantain. Each layer should be thin, but thick enough to pan-fry. (See image below for details.)
4. Carefully place each plantain layer into your frying pan. You want the plantain to have a golden-brown color, turning each layer halfway-through so that both sides get a nice color.
5. Once both sides of the plantain are golden-brown, remove from oil and place on a paper towel covered plate so the oil is absorbed.
6. Repeat steps 4-5 until all your plantain layers are fried.

Assemble and Bake Pastelón

1. Using a lasagna dish, layer the fried plantains to cover the bottom of the dish.
2. Spread cooked ground beef on top to cover the length of the dish.
3. Repeat steps 1-2, creating alternating layers of plantains and ground beef.
4. Crack open your eggs into a bowl and beat as you would for scrambled eggs.
5. Pour the egg over the top of the pastelón, making sure to get some into the corners, sides, and middle. This helps seal the pastelón, so it doesn’t break apart as much when serving.
6. In a microwave oven, cook the pastelón on high heat for about 6-8 minutes. Check to be sure egg has cooked thoroughly. You could probably also bake the pastelón in a conventional oven, but my mother always uses the microwave when she makes pastelón, so it’s what I learned.

That’s it! You now have a delicious pastelón ready to serve and enjoy. This goes great with a side of white rice, but a salad would be good too if you prefer. I hope you try this recipe that is popular in Puerto Rico and love it as much as I do!

Have you ever cooked with plantains? What’s your favorite plantain dish?

Disclosure: ModernMami.com and its owner, Melanie Edwards, is a member of the Walmart Moms program, resulting in compensation for this post.

As I’ve mentioned before, my father has dementia. He was diagnosed with it about three years ago, but began to show symptoms close to six years now. His dementia manifests itself in many forms and shows in various things my dad says and does. Forgetting things is not all it’s about, but it does play a part, of course.

Two things my father holds on to very dearly are memories of Puerto Rico and music. He spends much of his day listening to the radio, old CDs and cassette tapes. He’s particularly fond of music he grew up with, especially boleros and other love songs sung by Trios Puertorriqueños, a popular grouping of three musicians. These songs remind him of his childhood in Puerto Rico, and those formative years we all cherish. He sings along and recounts memories that amazingly his mind refuses to let go.

Photo: Molly Stevens

These memories sometimes get mixed up, but overall, he has a vivid picture in his mind of Puerto Rico back then. The Puerto Rico he mostly remembers is that of his life in Aguadilla, the city he was born in, and the city he lived in until his late teenage years. His memory of Puerto Rico dates back to the late 1940s through right around 1960, before his family moved to New York City. Of course, this is not the same Puerto Rico he saw when we last visited in 2009. Though we tried to show him the areas where he grew up and played, it was not recognizable to him, since his vision of Aguadilla is not what it currently looks like.

When I received a complimentary copy of the DVD, Una Mirada a Puerto Rico, from Vme, a former sponsor of ModernMami.com, I knew right away that it was a documentary my father would enjoy. Sure enough, when I first showed him the film, he immediately began to say things like, “Mira que bella…mi isla.” (Look at how beautiful my island is.) He sang along to the background music used in the film, recognized many sights, and quizzed me on my knowledge of various historical facts. He also continually expressed his wish of wanting to go back to Puerto Rico and visit the area where he grew up, forgetting he saw much of it just two years ago. In fact, every time he watches this documentary, he has the same reactions, since to him, each time is the first time he’s seen it.

Documentaries like these help people like my father keep memories alive. But, they also help create new memories when shared with a new generation. This film will allow my children to see imagery of and hear music from La Isla del Encanto (The Island of Enchantment), the island their mother was born in and that makes up half of their heritage. For that, I thank Vme.

How do you share your heritage and keep memories alive?

Custom Hispanic Heritage Banner by Justin Edwards
and © ModernMami.com

This is a sponsored post.

Growing up in Puerto Rico, I remember Easter being kind of a big deal. We went to mass dressed in our brand new Easter outfits and celebrated amongst family. Though we didn’t have any Easter-specific special dishes for our meal that day, we often did get together with extended family on Easter and shared a traditional Puerto Rican menu with foods such as pernil y arroz con gandules.

What I don’t remember are the traditions of the Easter bunny, receiving Easter baskets, or Easter egg hunts. I did not learn about any of those until we moved to Florida. That is when my parents began to do the Easter baskets for us, well really me, since my brothers were already too old for it.

Something else that changed after we moved to Florida is that we no longer had a big Easter meal with extended family. After going to mass in the morning, the rest of our Easter Sundays were spent much like any other Sunday. I asked my husband, and his family was much the same way. Of course, that means that we are now doing pretty much the same thing with our own family.

Sometimes I actually miss the fact that we got together with extended family and had a traditional Easter meal. I’ve been thinking more and more that we should start the tradition back up. So, perhaps next year, I will give it a try. Of course, keeping with our cultural traditions, the menu will include typical Puerto Rican and Trinidadian foods. Let me share with you what I envision will be served at our Easter meal.

• Pernil – Literally translated as roast pork shoulder, pernil is a staple of Puerto Rican cuisine and can be found on just about everyone’s dinner table for special meals, especially Christmas.
• Arroz con Gandules – This is a very traditional rice for Puerto Ricans. We eat it at most special occasions and family get-togethers. Here is a recipe for how to make arroz con gandules in a rice cooker.
• Potato Salad – I have never made potato salad, but it’s a dish I like quite a bit. It’s probably time I learn how to make it. I found a potato salad recipe on Walmart’s Easter Recipes page that looks simple enough.
• Macaroni Pie – Similar to macaroni and cheese, this is a dish from my husband’s native Trinidad that I’ve come to love. Plus, it’s very easy to make.

Hopefully next year we can celebrate Easter in a larger manner than we’ve been doing. This year, though, we’ll have another relaxed and laid-back day full of family time. No big meal is necessary when you’ve got that.

If you’re still planning your Easter meal, you can get more ideas for your Easter lunch or dinner on the Walmart site. They have a variety of recipes and some cute dessert options – like these flower cupcakes that I know my daughter would love to make with me.

Does your family have a big Easter meal? What do you traditionally serve?

Disclosure:  As a member of the Walmart Moms program, I was compensated for this post. As always, all opinions are my own.

This is a sponsored post.

When I think of tasty food, I immediately think of the Puerto Rican food I grew up eating. It equals comfort food for me. Of course, I eat other types of food as well, but the food from Puerto Rico that I know and love is first on my list. It’s also the food I know how to cook without needing a recipe. I have my mom to thank for teaching me; thanks mami!

A favorite meal of mine is carne guisada (or carne guisa as we Puerto Ricans sometimes say). It’s basically a beef stew, with different flavors than the American beef stew known to most. Puerto Rican carne guisada is normally served with white rice and is definitely a meal that hits home. The great thing about this meal is that it is inexpensive. Even when adding beans and plantains as I did, you still get a meal with a cost per serving of about $1.90!

Luckily, here in Orlando (as I’m sure is the case in other cities with a high population of Caribbean folks) I’m able to find all the ingredients I need at my local Walmart. This is convenient for me since I can do all of my grocery and household shopping in one stop, without the need for special stops at the local bodega, as my mom used to do when we first moved here.

I’m going to share with you the recipe for each item in the meal I cooked: carne guisada, white rice, red beans, amarillos/platanos maduros (fried ripe plantains), and tostones (fried green plantains). Both the carne guisada and the red beans use sofrito as a base. To see pictures and links for the basic ingredients used in Puerto Rican sofrito, click on over and read 5 Must-Have Ingredients for Cooking Puerto Rican Food. As with previous recipes I’ve posted, I apologize for the lack in detail with the ingredients and the steps, but it is true to how I and everyone in my family cooks. We do not measure and just go along pouring items into the pot.

Puerto Rican Carne Guisada/Guisa (Beef Stew)

Ingredients:

• Beef stew meat
• Adobo
• Meat Tenderizer
• Cooking Oil
• Sazón
• Tomato Sauce
• Tomato Paste
• Sofrito or Recaito
• Olives (use the Spanish salad olives with pimientos)
• 4 medium potatoes, peeled and cubed
• 4 medium carrots, peeled and sliced or cubed

Steps:

1. Clean the stew meat and cut, if necessary, into smaller chunks. Add the meat to a large pot along with enough water to completely cover the meat. Season the mix with adobo and meat tenderizer. Cook uncovered on low-medium heat for about 40 minutes or until the meat is tender, stirring occasionally.
2. Add a serving-spoon’s worth of cooking oil. Not a tablespoon, but the bigger spoon one uses to stir a pot.
3. Add 1 packet of sazón.
4. Add 2 tablespoons of tomato sauce.
5. Add 1 tablespoon of tomato paste.
6. Add 1 tablespoon of sofrito or recaito.
7. Add 5-6 olives with a teaspoon of the vinegar from the olives.
8. Add potatoes and carrots.
9. Cover and cook on medium heat for about 20-25 minutes until the potatoes and carrots are tender. Stir occasionally.
10. Raise heat to medium-high for about 10 minutes to let the sauce thicken a bit, again stirring occasionally.

Arroz Blanco (White Rice) in a Rice Cooker

Ingredients:

• Rice (about 1 handful per person) – Note that this is plain, non-instant white rice.
• Cooking Oil
• Salt

Steps:

1. Put rice into your rice cooker’s pot and clean the rice. If you’re not familiar with how to clean rice, it just means that you run it under water a couple of times and pick out the dark grains, pebbles, etc. To do this:
   • Fill pot with water and press rice with your hands.
   • Pick out anything that’s not a rice grain.
   • Pour out water, being careful not to lose any of the rice.
   • Repeat a few times until water pours out clear.
2. Add water to the pot until the water sits just above the rice. (I’ve heard that normally it is a 2-1 ratio: for every cup of rice, you add 2 cups of water. I’ve never cooked it this way, as I don’t measure when I cook.)
3. Add a serving-spoon’s worth of cooking oil. Not a tablespoon, but the bigger spoon one uses to stir a pot.
4. Season with salt.
5. Stir.
6. Taste the water. If you feel it needs more seasoning, you can add a little more salt to your liking.
7. Cover and set the rice cooker to cook.

There will be no need to stir the rice while it cooks, though you certainly can do so once about mid-way through. Your arroz should be done in about 30 minutes or so. You will know it’s done when you taste the rice and it’s neither mushy nor tough.

Habichuelas Rojas (Stewed Red Beans)

Ingredients:

• 1 can of red kidney beans
• Cooking Oil
• Sazón
• Tomato Sauce
• Tomato Paste
• Sofrito or Recaito
• Olives (use the Spanish salad olives with pimientos)

Steps:

1. Drain and rinse beans from the can and pour into a medium saucepan.
2. Using the same bean can, fill to top and add to saucepan.
3. Add ½ a serving-spoon’s worth of cooking oil. Not a tablespoon, but the bigger spoon one uses to stir a pot.
4. Add 1 packet of sazón.
5. Add 2 tablespoons of tomato sauce.
6. Add 1 tablespoon of tomato paste.
7. Add 1 tablespoon of sofrito or recaito.
8. Add 5-6 olives with a teaspoon of the vinegar from the olives.
9. Cover and bring to a boil.
10. Once boiling, reduce heat to low-medium and simmer for about 10-15 minutes, stirring occasionally.
11. Sauce should thicken a bit while cooking.

Amarillos/Platanos Maduros (Fried Ripe Plantains)

You can make amarillos, or maduros as other cultures call them, one of two ways. You can buy ripe plantains, peel, cut, and fry them yourself. Or, you can take a shortcut by buying them already peeled and cut in the frozen section. I’ve done both and normally prefer to buy fresh plantains, but opted for the shortcut version this time around. It really is as simple as opening the packet and either deep or pan-frying them in vegetable oil. A modern twist is to bake them in the oven, if you wish.

Tostones (Fried Green Plantains)

Similar to the amarillos, you can either make tostones from fresh green plantains or buy them frozen. I used to make tostones fresh, but with the busy lifestyle we lead, buying them frozen saves a lot of time.

To make them fresh:

• Peel the green plantain.
• Cut into thick slices.
• Soak the slices in salted water.
• Fry the slices until half-done. Deep frying works great, but you can also pan-fry them.
• Remove from oil and press into a flat circle. You can use a tostonera if you have one, or you can use the bottom of a bowl.
• Re-fry the tostones until golden brown.
• Remove from oil and place on paper towels to absorb the oil. Sprinkle salt on top for seasoning.

To cook frozen tostones:

• Open the packet and either deep-fry or pan-fry in vegetable oil.
• Remove from oil and place on paper towels to absorb the oil. Sprinkle salt on top for seasoning.

If you try this meal with your family, I would love to hear how you/they liked it! What are some favorite meals in your home?

Disclosure:  As a member of the Walmart Moms program, I was compensated for this post. As always, all opinions are my own.

There’s really no better way to expose our children to our Latino culture than to travel with them to the place where we — or our family members — were born. We try to travel to both Peru, where I was born, and Puerto Rico, where my husband was born, at least once a year. We’ve only had the fortune to go to La Isla del Encanto once during the holidays. And, while that was almost two years ago, the experience was so full of culture that I decided to write the following post.

It’s 2:30 in the madrugada and the rooster won’t stop crowing. I thought this only happened at the break of dawn! What is going on? It was okay the first few days, but after all the late nights celebrating Año Nuevo and the first days of 2009 and just life in general – as they do on this beautiful island on a regular basis – I want to kill the stupid rooster. But then, I remember how Vanessa’s face lit up when she first heard it the morning after our first night in her father’s homeland, Puerto Rico.

“Mami, cucha! Ki-ki-ki!” — she instructed me to listen unable to contain her excitement.

For the first time in her short life, she was hearing the sound of a real rooster just outside her bedroom window. Later on, after she got dressed, we went outside to take a look at the culprit, and we were all surprised to see not only one, but two roosters, a bunch of hens, and about ten tiny chickies.

My husband’s family lives in the northwest part of the island and even though we’re staying in a recently constructed community, it’s still el campo. So — to my daughter’s delight —our next-door neighbor is somehow allowed to raise these farm birds. And even though I’m annoyed (to put it lightly) with their crowing at ungodly hours, I have to admit nothing makes my heart sing more than not having to explain to my daughter what it means to grow up en el campo.

A celebration like no other

The night before Reyes Magos — one of the biggest celebrations of Epiphany in any Spanish-speaking country I’ve ever had the fortune to experience — we were awoken in the middle of the night by a parranda at a neighbor’s house. This is basically when a group of friends armed with maracas, guitarras, güiros, palitos — among other instruments — gathers quietly in front of a friend or family member’s house late at night and when everyone’s setup they start singing and playing typical música navideña de Puerto Rico, waking up the household members to the sound of music, loud music. This goes on for a while and then the group and the members of the house move on to another house and so on, until the group is small no more and they reach the last house around 3 or 4 o’clock in the morning.

The night in question, we were all startled by the festive music. Vanessa woke up and asked: “Qué eso?” To which her father responded: “Una parranda!” And she immediately started dancing! What can I say; she has it in her blood… Anyhow, a few minutes later, and because I had never heard or seen a live parranda — and since you only live this particular life once and we were already awake — we decided to check it out. So, in the middle of the night and in our pajamas, we got in the car and took Vanessa to experience her first parranda. When we got there, my husband explained that it was probably the last house because of the amount of people and the smell of asopao — a kind of typical chicken soup that has to be served by the last house to receive the parranda.

We weren’t there long — and I don’t know how much of it Vanessa will actually remember — but I’m glad we did it. It is so much better to teach our kids about our culture through actual experiences…

What are some of your favorite cultural traditions? What do you do to teach your kids about them? Why do you think it’s important to keep traditions alive?

An Emmy-award winning bilingual freelance journalist, Roxana A. Soto was born in Lima, Peru, but has lived in the U.S. most of her life. She worked in print and TV for years, but went digital after having her first child and realizing there was little information online about bilingualism. In 2009, she co-founded SpanglishBaby — the go-to site for parents raising bilingual and bi-cultural kids. Roxana is married and has two bilingual and bi-cultural children.

I’m often asked what type of Thanksgiving my family and I have. The question arises from the fact that people know I’m Puerto Rican and that I don’t always eat dishes common to the American culture.

For example, my co-workers were recently very surprised to learn that I have never eaten green bean casserole. It’s not a dish that my family even knows how to make. Naturally, the next questions are, “What kind of food do you serve? Do you have rice and beans? Do you even make a turkey?” The answers to those questions are: 1) We serve a variety of dishes; 2) Yes, definitely rice and sometimes beans; and 3) Yes, we have turkey.

As I’m sure is true in your families, every household does things a little different. Side dishes vary. Desserts and appetizers vary. Such is the case in our culture and even within my immediate and extended family.

I decided to share with you the menu that I will be serving for Thanksgiving dinner, as a sample. It might help to put it all in perspective. Note that when my mami hosts Thanksgiving dinner, the menu slightly changes. The turkey, stuffing, and yellow rice remain, however. I have made notes next to each item to explain the dish and if there are any differences from what you might know it to be.

Puerto Rican Thanksgiving Dinner Menu Sample

1. Turkey - We season the turkey a bit differently using Adobo and Sazón as opposed to cloves, rosemary, etc. The Tuesday before Thanksgiving, we thaw the turkey and coat it well with a marinade of sazón, white vinegar, adobo, and meat tenderizer. After all parts of the turkey – inside, out, and under the skin – are coated, the turkey goes back in the fridge to marinate for the next two days.
2. Stuffing - My family’s turkey stuffing is meat-based (ground beef specifically) and then we add bread crumbs, potatoes, and carrots to it. Specifically, the night before Thanksgiving, we cook picadillo-ish ground beef and add the turkey gizzards and neck meat after having boiled them in salt water. On Thanksgiving, we boil some cube-sized potatoes, and mix them into the ground beef mixture along with bread crumbs. This then gets stuffed into the turkey.
3. Arroz con Vegetales – Translation is Rice with vegetables. This will be a yellow rice with some mixed vegetables (peas & carrots, corn, etc). Many households serve arroz con gandules or some other variation of yellow rice.
4. Sweet Potatoes – Standard sweet potatoes but instead of adding brown sugar or marshmallows and such, we just cut them up into thirds or quarters and boil them with salt. Sweet potatoes already have a great taste on their own.
5. Guineos en Escabeche – I see this being translated around the web as Green Banana Salad. I suppose that’s a fair translation. This picture and recipe from sazonboricua.com will help. The recipe is in Spanish, but here’s one in English from elboricua.com.
6. Macaroni Salad – Macaroni, shredded carrots, cut-up green olives, and mayonnaise.
7. Macaroni Pie - This dish is actually not Puerto Rican, but from Trinidad. It has been added to my menu in recent years because my husband is Trinidadian and I have begun to blend some of his traditions with mine so that our daughter can learn about both of her cultures. Macaroni pie is similar to macaroni and cheese, but slightly different. I’m unable to find the recipe I actually use, but this one uses the same ingredients. It just puts it all together in a different order.
8. Cranberry Sauce – Our house has always served it straight out of the can. Of course, I’ve been given some cranberry sauce recipes recently, but have yet to try them. The can just seems so easy.
9. Gravy - Growing up, my mom would just buy canned gravy to serve. However, I watch far too many cooking shows and learned how easy it is to make your own gravy. Now, if I’m hosting Thanksgiving dinner, I use the turkey drippings along with chicken broth and flour to make my own turkey gravy.
10. Pumpkin Cheesecake – This too is absolutely not a Puerto Rican dish. I found a recipe a few years ago from Kraft and it actually came out good on my first try, so it’s become part of my personal Thanksgiving now.

I hope that this peek into a Puerto Rican Thanksgiving dinner has helped you get a glimpse of our traditions. Remember, again, that not all Puerto Rican households are the same and many serve ham or pernil (roast pork shoulder) along with a turkey, while others don’t serve turkey at all. Everyone has their preference.

What does your family traditionally serve for Thanksgiving? I’d love to hear about any special dishes and/or traditions you and your family include as part of your Thanksgiving celebration.

I am very fond of rice. Fond doesn’t even cover it. I’m actually quite in love with rice. You ask me what the ultimate comfort food is and I’ll quickly tell you rice and beans. I grew up eating rice on a daily basis, practically. There were days my mami made vegetables (of the root kind) instead of rice. Or days she made spaghetti (though, even then she served it with white rice on the side, but that’s another story). But, overall, most days out of my childhood were spent eating rice for dinner. I’m sure if you ask most Puerto Ricans, they too will tell you that they have a special place in their hearts for arroz y habichuelas.

Rice can be served in so many different ways. You can have white rice alone, white rice with a variety of beans (served on top of the rice, not on the side), and yellow rice. Yellow rice is when you really get a variety since you can add just about anything into yellow rice: beans, vegetables, meat, etc. But, perhaps the most well-known Puerto Rican rice is arroz con gandules (rice with pigeon peas). Traditionally served for Noche Buena, arroz con gandules is also a big hit for a family get-together or just for your everyday weeknight dinner. (Side note: In Trinidad, where my husband is from, they call it Rice and Peas. I’m lucky he loves it as much as I do.)

Being a busy working mom with not as much time to dedicate to cooking, I’m known for cooking Puerto Rican food in non-traditional ways and using shortcuts. See my post on planning a weekly dinner menu – using shortcuts. My number one favorite appliance in my house is my rice cooker. I must kiss the person who invented a rice cooker. It cooks my Puerto Rican rice just the same as my mom’s iron pot – well almost the same – unfortunately, it doesn’t make any pegao. But, otherwise, it tastes the same and requires a lot less maintenance to cook.

Photo by yasmapaz & ace_heart

How to Make Puerto Rican Arroz con Gandules in a Rice Cooker (Rice with Pigeon Peas)

Ingredients:

• Rice (about 1 handful per person) – Note that this is plain, non-instant white rice.
• Cooking Oil
• Sazón
• Tomato Sauce
• Tomato Paste
• Sofrito or Recaito
• Olives (use the Spanish salad olives with pimientos)
• 1 can of Gandules (Pigeon Peas)*

To see pictures and links for these ingredients, see 5 Must-Have Ingredients for Cooking Puerto Rican Food

Steps:

1. Put rice into your rice cooker’s pot and clean the rice. If you’re not familiar with how to clean rice, it just means that you run it under water a couple of times and pick out the dark grains, pebbles, etc. To do this:
   • Fill pot with water and press rice with your hands.
   • Pick out anything that’s not a rice grain.
   • Pour out water, being careful not to lose any of the rice.
   • Repeat a few times until water pours out clear.
2. Add water to the pot until the water sits just above the rice. (I’ve heard that normally it is a 2-1 ratio: for every cup of rice, you add 2 cups of water. I’ve never cooked it this way, as I don’t measure when I cook.)
3. Add a serving-spoon’s worth of cooking oil. Not a tablespoon, but the bigger spoon one uses to stir a pot.
4. Add 1 packet of sazón.
5. Add 2 tablespoons of tomato sauce.
6. Add 1 tablespoon of tomato paste.
7. Add 1 tablespoon of sofrito or recaito.
8. Add 5-6 olives with a teaspoon of the vinegar from the olives.
9. Add 1 can of washed and drained gandules.
10. Stir.
11. Taste the water. If you feel it needs more seasoning, you can add a little of either salt or Adobo to your liking.
12. Cover and set the rice cooker to cook.

There will be no need to stir the rice while it cooks, though you certainly can do so once about mid-way through. Your arroz should be done in about 30 minutes or so. You will know it’s done when you taste the rice and it’s neither mushy nor tough.

*The beauty of this recipe? You can swap out that can of gandules and make many other varieties of yellow rice.

• Rice with corn (arroz con maíz): Use 1 can of drained corn instead.
• Rice with beans (arroz con habichuelas): Use 1 can of washed and drained beans – any color.
• Rice with vegetables (arroz con vegetales): Use 1 can of drained mixed vegetables.
• Rice with chicken (arroz con pollo): Add cubed, cooked, grilled chicken. (Traditional arroz con pollo would use chicken on a bone and would cook the chicken first in the same pot before adding the rice and other ingredients. But, this will give you a decent version.)

I hope you enjoy this simple and easy recipe for traditional Puerto Rican rice using a rice cooker. I have found it to be much easier than cooking it in a regular pot and it tastes just the same. It allows for me to do other things (i.e., play with my daughter after work/school) without worrying about getting up every few minutes to stir and watch the rice.

Do you have a favorite shortcut for cooking rice? If you try this recipe, please come back and let us know how you liked it!

Today is the first day of National Hispanic Heritage Month. Unlike other heritage months, where an actual calendar month is dedicated, Hispanic Heritage Month runs from September 15 – October 15 each year. This year’s theme is “Heritage, Diversity, Integrity and Honor: The Renewed Hope of America” and because my husband and I are big on our daughter learning about her heritage this is a great chance for us to expose her even more to her Latina half.

There are several events happening locally to celebrate Hispanic Heritage Month in Orlando, as I’m sure there are in many other cities across the nation. I’d also like to do some learning activities at home with her and will check with her preschool if they are planning to include anything in their curriculum during this next month. Of course, there are plenty of sites with activities, lesson plans, and information to help me celebrate Hispanic Heritage Month with my preschooler. Here’s a few you can browse.

12 Resources to Celebrate Hispanic Heritage Month with Your Kids

Lessons for Hispanic Heritage Month from Education World

Offers 12 activities to begin exploring Hispanic heritage. A brief description of each activity is provided, along with the appropriate grade-level.

Hispanic Heritage Month Resources from Colorín Colorado

Provides activities, information, ready-to-use tools, as well as lesson plans and book ideas.

Hispanic and Latino Heritage in Books for Children and Teens

Lists a variety of reading lists, award-winning books, and articles featuring books for children and teens that focus on Hispanic and Latino heritage and other themes.

Hispanic-Heritage Resources for Teachers (or parents)

Though this site was written with teachers in mind, any parent can use the lesson plans, printables, activities, and references provided.

Celebrate Hispanic Heritage on NickJr.com

Includes various activities, ideas, and recipes featuring NickJr.com characters – perfect for preschoolers.

Hispanic Heritage Month Book List on PBS

List of Spanish-language or bilingual books to share with your child.

Celebrate Hispanic Heritage Month with Maya & Miguel on PBS Kids

Celebrate the contributions of Hispanic Americans to the United States with Maya & Miguel of PBS Kids.

Hispanic Heritage Month Party on Playhouse Disney

Throw a party to celebrate Hispanic Heritage Month with Handy Manny! Page includes recipes, games, activities, and party checklists.

Celebrate Hispanic Heritage from Scholastic

Information on Latinos in history, famous Latinos, and Hispanics in the Americas.

National Hispanic Heritage Month Activities from Crayola

Coloring pages, crafts, and ecards to enjoy with your children.

Hispanic Heritage Teaching Resources from Smithsonian Education

Lots of resources, including information on carnivals and masks, Latino families, music, and art.

Hispanic Heritage Free Resources from Gale

Includes Spanish-language eBooks and a range of resources to help users study and celebrate Hispanic Heritage.

Do you plan to celebrate Hispanic Heritage Month with your child(ren)? What are some activities you plan to do?