30-minutes or less Archives - A Sassy Spoon®

Tostones Rellenos (Cuban Stuffed Plantain Cups)

Jamie Silva — Thu, 18 Apr 2024 11:00:00 +0000

Look, I don’t know about you but plantains are basically a love language in my Cuban family (not to be mistaken with fluffy white rice which is in our DNA – ha!).

When I tell you these tostones rellenos were a hit in my house, let’s just say there wasn’t a single one left!

Tostones Rellenos are fried plantain cups, similar to my perfectly crispy tostones, that are filled with delicious savory fillings. They’re crunchy on the outside, soft on the inside, and well, the filling possibilities are endless. Let me show you!

Best Plantains To Buy

Ok first things first, don’t buy the wrong plantains. Yes, it’s that important. You have to buy green plantains for tostones rellenos!

If you choose plantains that are soft with yellowish or dark skin, these plantain cups will not work.

Green plantains provide a starchy texture that crisps up when fried. So, when you’re choosing plantains for these cups, look for ones that are firm and have a bright green color!

Recommended For This Recipe

Wooden Tostonera

Easy to use and easy to clean. Perfect for pressing fried plantains and molding them into cups for savory fillings.

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Step-By-Step Instructions

Just 3 ingredients: green plantains, oil, salt

Peel and cut the plantain into 2-inch thick slices.

Fry the plantain slices in hot oil for 5 minutes.

Drain the plantain slices on a paper towel-lined plate.

Mold the fried plantain slices into cups using a lemon squeezer or wooden tostonera.

Fry the cups again in the hot oil until golden brown and crispy.

Air Fryer Method

Yes, frying plantain cups on the stove will always be the best method for making plantain cups.

However, if you’re like me and you’re scared of hot oil splattering on your face, you can make them in the air fryer. I’m sure Abuela wouldn’t approve but it’ll be our little secret.

Start by air frying the slices for 8-10 minutes at 400ºF. Once they have cooked, you can mold them into cups using a lemon squeezer or wooden block.

Place them back again in the air fryer for 8-12 minutes at 400ºF or until golden brown and crispy. Just keep in mind that temperature, times, and even texture may vary depending on your air fryer.

Fried plantain cups ready to be filled!

Filling Options

The best part of these plantain cups is that they’re super versatile.

You can make them extra Cuban by filling them with vaca frita or ropa vieja, or keep it simple by filling them with shredded rotisserie chicken (why not!) or shrimp.

The point is you can choose your own adventure here!

Here are my favorite options:

Storage Tips

While these stuffed plantain cups can be stored, they are best enjoyed fresh and crispy, any leftovers can be placed in a fridge in an airtight container for up to 5 days.

To freeze, arrange cooled plantain cups in a single layer on a baking sheet, freeze, then transfer to a freezer bag once frozen solid.

Tostones Rellenos (Cuban Stuffed Plantain Cups)

Tostones Rellenos, ¡que rico! Just picture Cuban plantain cups fried not once, but twice, and stuffed with your favorite fillings like vaca frita (shredded beef), Cuban picadillo, ropa vieja, or camarones enchilados. The possibilities are endless! Crispy on the outside, soft on the inside, and made in 20 minutes from start to finish.

Course Appetizer

Cuisine Cuban, Latin

Keyword plantain cups, stuffed plantain cups, toston cups, tostones rellenos, tostones rellenos de vaca frita

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 68kcal

Author Jamie Silva

Equipment

Deep nonstick skillet

Ingredients

2 large unripe green plantains
Oil for frying (high smoke point)
Salt to taste

Filling Options

Get Recipe Ingredients

Instructions

Peel and cut the plantains into 2-inch pieces. You should have 3-4 pieces per plantain.
In a large pot, pour enough oil to cover the plantains. Heat oil over medium-high heat to 400ºF. Fry the plantain pieces in the hot oil for about 5 minutes. Drain on a paper towel-lined plate.
Using a lemon squeezer or a wooden block, press down on the plantain piece so it looks like a small cup. Remove carefully. Set aside.
Fry the cups again in the hot oil until golden brown, about 3-4 minutes. Drain on a paper towel-lined plate. Season with salt.
Fill each toston cup with your favorite filling such as vaca frita, shredded chicken, picadillo, or shrimp. Garnish with chopped parsley, if desired. Enjoy!

Nutrition

The post Tostones Rellenos (Cuban Stuffed Plantain Cups) appeared first on A Sassy Spoon®.

Camarones Enchilados (Cuban Shrimp Creole)

Jamie Silva — Sat, 06 Apr 2024 11:00:48 +0000

In 1975, my mom bought a Cuban paperback cookbook. She had only been living in Miami for less than 5 years and didn’t even have a car! She had walked to a nearby pharmacy and picked up this little gem.

This cookbook had a BUNCH of Cuban recipes including Arroz Con Pollo, Camarones al Ajillo (Garlic Shrimp Recipe), and Arroz Con Camarones (Yellow Rice with Shrimp). We’re talking vintage here. This book is now in SHREDS and I have the cookbook taped up in my kitchen. Here’s a photo of what it looks like today.

Every year for Easter Sunday, while other families make baked ham and deviled eggs, my Cuban family serves camarones enchilados. Mami makes this shrimp recipe every year with white rice. It has become an annual tradition!

What is Camarones Enchilados?

Camarones enchilados is loosely translated to spicy shrimp however this recipe is not very spicy despite its “spicy appearance”. We add a dash of hot sauce but it’s up to you how spicy you want it.

There are several variations of camarones enchilados and different names for them too – deviled shrimp, shrimp creole, camarones a la diabla.

Bottom line: This is my Cuban mom’s shrimp creole recipe and I know it will become your favorite shrimp recipe!

Recommended For This Recipe

Dutch Oven

I often use a 6-quart Dutch Oven when making soups and stews and even when cooking other recipes requiring long hours.

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Ingredients You’ll Need

Shrimp. The star ingredient of the dish! I recommend buying jumbo shrimp that is peeled and deveined without the tails on for easier eating. Shrimp typically shrinks as it cooks so the jumbo shrimp gives you more bang for your buck.

Cuban Sofrito. The flavorful base used in many Cuban dishes. It typically consists of onions, garlic, green bell peppers, and tomatoes, sautéed in olive oil until softened and aromatic.

Dry Cooking Wine: This adds acidity and complexity to the sauce. It helps to balance the sweetness of the tomato sauce and enhances the overall flavor profile of the dish.

Vinegar: I use red wine vinegar to add a tangy acidity to the sauce, brightening up the flavors and providing balance to the dish. You can also use white wine vinegar if you prefer.

Sliced Jarred Red Pimientos: Red pimientos are roasted red peppers that add a subtle sweetness and vibrant color to the dish.

Worcestershire Sauce: This adds umami to the sauce, with its unique blend of savory and tangy flavors.

Hot Sauce: Cuban food is typically not spicy so we don’t add a ton of hot sauce or red pepper flakes in our camarones enchilados. A teaspoon or two of hot sauce adds a kick of flavor and can be adjusted according to personal preference.

Bay Leaf: This adds a subtle earthy flavor and aroma to the sauce.

Fresh Parsley: This adds a burst of freshness and color to the dish. It provides a finishing touch, enhancing the overall presentation and adding a hint of herbaceous flavor.

5-Star Review

“Fellow cuban here… recipe tastes just like abuela’s. thank you for keeping our culture alive! 🔥”
—gigilu

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Step By Step Instructions

Sauté the sofrito. In a large pot, heat olive oil over medium heat. Add onions and green peppers. Sauté for 2-3 minutes. Add the garlic and sauté for 30 seconds.

Make the tomato-based sauce. Stir in tomato sauce, cooking wine, vinegar, Worcestershire sauce, hot sauce, chopped red pimientos, bay leaf, parsley, salt, and pepper. Bring to a boil.

Cook the shrimp. Add shrimp and reduce heat to low. Cover and simmer for 14-15 minutes until the shrimp has cooked. Remove from the heat. Serve and enjoy!

Recipe Tips & Tricks

Don’t overcook the shrimp. The original recipe states to cook the shrimp first before the sauce which I don’t agree with. The problem with this is that the shrimp will be overcooked with a rubbery, tough texture. Perfectly cooked shrimp should have a translucent appearance with a slight pink hue and curl into a loose “C” shape.

Serving Suggestions. You can serve camarones enchilados with white rice, tostones, a simple salad, and/or crusty bread.

Make Ahead: Prepare the sauce in advance and store it in the refrigerator for up to two days. When ready to serve, simply reheat the sauce and add the shrimp for a quick and convenient meal.

Save leftover sauce for a quick meal later. Allow the leftover sauce to cool completely before transferring it to an airtight container. Store the sauce in the refrigerator for up to 3 days. When ready to use, gently reheat the sauce in a saucepan over medium heat until warmed through. Once the sauce is heated, add fresh shrimp to the simmering sauce. Cook the shrimp until they turn pink and opaque. Taste and adjust seasonings.

Serving Suggestions

This shrimp creole recipe is best served with white rice along with tostones or sweet plantains. Any combination of these is chef’s kiss!

Storage Tips

After 2 hours, transfer the shrimp to an airtight container and place it in the fridge for up to 3 days. You can also freeze in a sealed freezer bag or freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Camarones Enchilados (Cuban Shrimp Creole)

Camarones Enchilados, or Cuban-Style Shrimp Creole, is a tantalizing deviled shrimp dish featuring succulent shrimp cooked in a rich tomato-based sauce infused with garlic, onions, peppers, and a blend of aromatic spices. This hearty and flavorful recipe is a celebration of Cuban culinary tradition, perfect for a cozy family dinner or for entertaining guests. This stovetop dish is ready from start to finish in about 30 minutes.

Course Dinner, Lunch, Main Course, Main Dish

Cuisine Gluten-Free, Low Carb, Low Sugar, Whole30

Keyword camarones enchilados, cuban shrimp creole, deviled shrimp, easy shrimp creole, easy shrimp recipes, shrimp creole, shrimp creole recipe, shrimp recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 187kcal

Author Jamie Silva

Equipment

Dutch Oven

Ingredients

2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped green bell peppers
3 cloves garlic minced
8 ounces tomato sauce
1/2 cup dry cooking wine (or vino seco)
1 tablespoon red wine vinegar (or white vinegar)
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce or more to taste
7 ounces whole red pimientos chopped
1 bay leaf
2 tablespoons chopped fresh parsley
Salt and pepper to taste
3 lbs jumbo shrimp peeled and deveined (tails off)

Get Recipe Ingredients

Instructions

In a large pot, heat olive oil over medium heat. Add onions and green peppers. Sauté for 2-3 minutes. Add the garlic and sauté for 30 seconds.
Stir in tomato sauce, cooking wine, vinegar, Worcestershire sauce, hot sauce, chopped red pimientos, bay leaf, parsley, salt, and pepper. Bring to a boil.
Add shrimp and reduce heat to low. Cover and simmer for 14-15 minutes until the shrimp has cooked. Remove from the heat. Serve and enjoy!

Notes

Slightly adapted from Recetas Practicas de Cocina de la Cuba de Ayer Cookbook from 1971

Nutrition

The post Camarones Enchilados (Cuban Shrimp Creole) appeared first on A Sassy Spoon®.

15-Minute Pan-Fried Sweet Plantains (Maduros)

Jamie Silva — Sun, 04 Feb 2024 12:00:01 +0000

I don’t know about you, but growing up in a Cuban family, the only vegetables I remember having on my plate were fried. Ha! While most families served broccoli and carrots as side dishes, we had yuca con mojo and crispy tostones.

But I’ll tell you, if I had to choose a favorite side dish, it would be these sweet fried plantains. In Cuban cuisine, sweet plantains, known as “platanos maduros,” are the perfect complement to any savory meal.

If you’ve ever had a sliced banana with your Cuban picadillo, then you know exactly what I’m talking about!

Sweet plantains are a staple in Cuban Cuisine, making them the perfect side dish for any meal.

Let me show you how to make them!

5-Star Review

“I was so scared to make this but was amazed as to how easy it was to make maduros. I have loved maduros ever since I was a kid. I made mine with a fried egg and some refried beans on the side for a nice desayuno.”
—Manny

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Ripening Plantains For Maduros

It takes about 10 days for a green plantain to be fully ripe and ready for sweet plantains.

If you need to ripen a plantain quicker, you can either place them in a brown paper bag for a few days OR you can place them in the oven, unpeeled, at 300ºF for 20 minutes.
To STOP plantains from ripening: If it’s been longer than 10 days and you’re not yet ready to make sweet plantains, you can place the ripe plantains in the fridge to stop the ripening process.

Recommended For This Recipe

10 Inch Skillet

A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.

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Step-By-Step Instructions

Making sweet plantains is pretty straightforward. Since we will be frying the sliced ripe plantains, you should use oil with a high smoke point, like vegetable oil or canola oil.

You’ll know a plantain is ripe by the color of its skin. The darker the skin, the sweeter the plantains will be. If their skin is more yellow with black spots than very dark in color, that works too!

Cut both ends off. Using the tip of the knife, make a shallow cut lengthwise along the plantain and gently peel the skin.

Diagonally slice the ripe plantain about 1/2-inch thick.

Make sure they are all as close to the same size as possible so they cook evenly.

Heat enough oil to cover the bottom of the skillet.

Fry on medium-high heat for 3-5 minutes. Drain on paper towels.

I absolutely love serving maduros next to arroz con fijoles and pollo asado, or any protein, honestly. Whenever you want to add some sweetness to any savory dish, that’s when sweet plantains are one of the best Cuban side dishes!

Sweet plantains vs Tostones

By the way, there is a difference between sweet plantains and twice-fried plantains (tostones). Both of these are made from green plantains, but they differ in how they are prepared as well as in texture and flavor.

Flavor & Texture

Sweet plantains are made from green plantains that have turned yellow or black (meaning they have ripened). They have a sweet flavor with a soft, tender texture, similar to bananas.
Tostones are made from green, unripe plantains, just like my mariquitas. They have a starchy, mild flavor with a firm texture.

Preparation

Sweet Plantains are peeled and sliced diagonally, then fried in a bit of oil until golden brown and caramelized.
Tostones are peeled, sliced into rounds, and fried until partially cooked. Then, they are removed from the oil, flattened with a tostonera, and fried again until crispy.

Making Sweet Plantains In The Air Fryer

To make sweet plantain in the air fryer, place the sliced plantains in the air fryer basket, spray with cooking spray, and cook for about 8-10 minutes at 380ºF.

Depending on your air fryer, you may need more or less cooking time. You may also need to cook them in batches. Adjust accordingly.

15-Minute Fried Sweet Plantains (Platanos Maduros)

Sweet plantains or Platanos Maduros are made from ripe green plantains that are sliced and then fried until caramelized and crispy on the edges. Plantains are a staple in Cuban Cuisine and make the best side dish for just about any meal. Learn how to bring this sweet side dish to life with just 2 ingredients, minimal prep, and ready in 15 minutes!

Course Side Dish

Cuisine Cuban

Keyword fried plantains, maduros, plantains, platano maduros, sweet plantain recipe, sweet plantains

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 170kcal

Author Jamie Silva

Equipment

Dutch Oven

Ingredients

2 large ripe plantains (the darker the skin, the sweeter they will be)
Oil (high smoke point)
Salt

Get Recipe Ingredients

Instructions

Start by cutting the ends off the plantains with a sharp knife. Using the tip of the knife, make a shallow cut lengthwise along the plantain. Gently peel the skin off with your fingers. It should come off easily since they are soft (ripe).
Using a sharp knife, slice the plantains, diagonally, about 1/2-inch thick. Make sure they are all as close to the same size as possible so they cook evenly.
In a large nonstick skillet, heat enough oil to cover the bottom of the skillet. The amount of oil depends on the size of your frying pan. It should be no more than 1/2 cup of oil. Keep in mind that sweet plantains absorb oil, so you may need to add more oil if frying multiple batches.
Over medium-high heat, pan-fry the sliced plantains until they're golden brown and the edges are crispy. Depending on the size and thickness of the slices, this can take anywhere from 3 minutes per side to 5 minutes per side.
Transfer the fried plantains to a paper towel-lined plate to drain. Season them with salt and serve immediately. Enjoy!

Video

Notes

To make sweet plantain in the air fryer, place the sliced plantains in the air fryer basket, spray with cooking spray, and cook for about 8-10 minutes at 380ºF.

Depending on your air fryer, you may need more or less cooking time. You may also need to cook them in batches. Adjust accordingly.

Nutrition

The post 15-Minute Pan-Fried Sweet Plantains (Maduros) appeared first on A Sassy Spoon®.

Spanish Hot Chocolate (Chocolate Caliente)

Jamie Silva — Tue, 22 Nov 2022 12:00:00 +0000

As I mentioned in my churros con chocolate post, Miamians love celebrating “chilly” weather with freshly fried churros and thick, hot chocolate.

It’s become a fun tradition here even though, we won’t leave our homes if the weather drops below 60ºF. Ha!

This hot chocolate recipe is not your average milky hot chocolate. It’s rich, thick, velvety, and almost pudding-like.

This chocolate caliente isn’t just a drink, it’s also a dipping sauce for churros (maybe even Cuban buñuelos if you’re feeling adventurous!).

To be honest, it doesn’t even have to be cold outside for you to enjoy this treat.

Let me show you how to make it!

Ingredients You’ll Need

Whole milk. I highly recommend you use whole milk over any other milk or water for this recipe. Whole milk is super creamy and extra flavorful. The perfect base for this thick hot chocolate.

High-quality dark chocolate. Personally, I LOVE love love this Chocolate Menier. It’s what my mom would use when she would make chocolate caliente for us as kids. It’s a thick chocolate bar that’s super sweet and very rich. Trust me, you won’t be able to bite into it. If you can’t find this chocolate bar in your area, I recommend high-quality dark chocolate with a high percentage of cocoa. You can always sweeten the hot chocolate with sugar later, if necessary, but don’t skimp on quality here!

Cornstarch. I know it sounds weird to add cornstarch to your milk but this is the secret to thick, hot chocolate. Cornstarch is a thickener and I promise you won’t be able to taste it. You can use arrowroot powder too.

Sugar. Not a need but a want if you’d like to sweeten your hot chocolate.

When you’re done with this recipe, make Cuban Cafe Con Leche!

Recommended For This Recipe

Saucepan

Perfect for a quick recipe. I use this 1-quart nonstick, anodized saucepan all the time and love that it has a lid to avoid any splatters. Super easy to clean and long-lasting.

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How To Make Spanish Hot Chocolate

Grate the chocolate. Yep. Go grab your cheese grater because this is how your chocolate will melt evenly into the whole milk. Especially, if you use the Chocolate Menier that I recommended above. They’re blocks of bittersweet dark chocolate so, you WANT to grate this or you’ll be waiting for years for it to melt. My mom would shave the chocolate bar into the milk but I prefer to grate it.

Add the cornstarch to the warm whole milk. In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved. It helps to dissolve faster when the milk is warmed up.

Add the grated chocolate. Add the grated chocolate into the saucepan, while stirring, until the chocolate has completely melted. Add the sugar, if using, and continue stirring until the hot chocolate has thickened about 5 minutes. It will smell so good!

Recipe Tips & Variations

Make churros! These two things go hand in hand in my world so might as well make yourself a batch of homemade churros for dipping into this thick hot chocolate.

Spice it up! It’s not authentic however feel free to add cinnamon (or a pinch of cayenne powder) to the milk before adding the chocolate.

Set up a DIY hot chocolate bar. Again, not traditional, but you can set up a hot chocolate bar with fun toppings for your guests to add to the chocolate caliente! Things like whipped cream, mini marshmallows, or even some Bailey’s Irish Cream for a boozy spin.

That’s all folks! Can’t wait for you to make it!

Spanish Hot Chocolate (Chocolate Caliente)

Spanish Hot Chocolate (Chocolate Caliente) is a thick, rich, pudding-like hot chocolate made with bittersweet dark chocolate, whole milk, cornstarch, and sugar. This isn't your typical watery hot chocolate, this is an indulgent, decadent, dark chocolate lover's delight best served with deep-fried churros just like they do in Spain.

Course Breakfast, Drinks

Cuisine Spanish

Keyword chocolate caliente, churros con chocolate caliente, Cuban hot chocolate, hot chocolate recipe, spanish hot chocolate, spanish hot chocolate recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 94kcal

Author Jamie Silva

Ingredients

2 cups whole milk
1 tablespoon cornstarch
6 ounces bittersweet dark chocolate grated (I use the Chocolat-Menier bar)
1 tablespoon granulated sugar or more to taste
Pinch of cinnamon or cayenne powder optional

Serving Suggestions

Get Recipe Ingredients

Instructions

In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved.
Add the chocolate, while stirring, until the chocolate has completely melted.
Add the sugar and continue stirring until the hot chocolate has thickened about 5 minutes.
Serve the hot chocolate with homemade churros. Enjoy!

Nutrition

The post Spanish Hot Chocolate (Chocolate Caliente) appeared first on A Sassy Spoon®.

Cuban White Rice (Arroz Blanco)

Jamie Silva — Tue, 02 Aug 2022 11:00:00 +0000

White rice is my love language. Spoken like a true Cuban girl. Ha! ❤️ No, but seriously, arroz blanco is one of my favorite traditional Cuban side dishes.

I make so many Cuban dishes with rice, it might as well be in my DNA. And it’s probably because Mami made it EVERY SINGLE DAY growing up. Why? Because no meal is complete without fresh, fluffy Cuban white rice.

She’s not wrong.

I love when it’s moist, slightly shiny, and cooked with fat, originally lard (que rico!) or butter, but these days, vegetable oil is my go-to. Not a fan of olive oil (sorry not sorry – it tastes like metal to me 😝).

Anyways, get the Cuban picadillo ready, because this easy weeknight Cuban rice recipe is about to be your new staple!

5-star review

“This is hands down the best rice I’ve ever had. I’m not from a culture that uses a lot of rice as a base for anything, so I never had any motivation to improve it beyond the occasional boil-in-a-bag laziness. This is a game changer. I actually went back for more rice instead of just using it as a base for the main item. Kudos, Jamie!”
—Lisa B

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Quick Stovetop Method

Mami always made arroz blanco in the rice cooker, so naturally, that’s how I make it too, but this fluffy stovetop white rice recipe is pretty foolproof too!

Now, before cooking the white rice, you need to rinse it thoroughly. It not only removes any dust, debris, and starch, but it also doesn’t clump up while cooking. Just use a strainer and rinse it under cool, running water until the water is clear.

Add the rice, water, oil, and salt. Bring to a boil.

Reduce heat to low. Cover and simmer for about 15 minutes until the rice is tender and the water is absorbed.

🍚 I’m often asked about the best rice for Cuban white rice, and my answer is always long-grain white rice. It’s firm, has less starch, and doesn’t clump up when cooked. It stays fluffy, which is the goal!

That’s it! Now you’ve got a simple arroz blanco recipe ready for whatever you’re serving.

Personally, I enjoy it under slow-cooked ropa vieja, next to a scoop of creamy Cuban black beans, or with saucy camarones enchilados on top.

Cuban White Rice (Arroz Blanco)

Arroz Blanco is a classic Cuban white rice side dish made with just 4 pantry staples: long-grain rice, water, oil, and salt. It’s soft, fluffy, and ready in 25 minutes, making it perfect with black beans, picadillo, or anything saucy (like camarones enchilados). This stovetop method is super easy and practically foolproof!

Course Dinner, Side Dish

Cuisine Cuban

Keyword cuban white rice, cuban white rice recipe, how to cook white rice, how to make white rice, recipes white rice, white rice, white rice recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings cups

Calories 229kcal

Author Jamie Silva

Ingredients

1 cup long-grain white rice
2 cups water
2 tablespoons vegetable oil
1 teaspoon salt or more to taste

Serving Suggestions

Get Recipe Ingredients

Instructions

First things first, you must rinse the rice thoroughly. This will remove any dust, debris, and starch so it doesn’t clump up while cooking. Using a strainer, rinse the rice under cool, running water until the water is clear.
In a large saucepan, add 1 cup of rinsed rice to 2 cups of water. Add the vegetable oil and 1 teaspoon of salt. Bring to a boil.
Reduce the heat to low. Cover and simmer for about 15 minutes until the rice is tender and the water is absorbed.
Don't remove the lid while cooking or the steam may release too early and cause the rice to dry out. You don't want to risk it becoming hard or crunchy. So, no peeking! Just let it cook, undisturbed, until all the water is absorbed.
Remove from the heat, but do not open the lid for 5 minutes.
Fluff with a fork. When you use a spoon, you run the risk of the rice getting mushy. Using a fork releases the rest of the moisture and steam, which is how it retains its fluffiness. Also, I wouldn’t mess with it too much. Don’t fluff the rice for more than 30 seconds.
The result is soft, fluffy white rice, not mushy nor wet. It's perfect!
Using a 2:1 water-to-rice ratio should result in approximately 3 cups of cooked rice because long-grain rice triples in volume when cooked with enough water. Enjoy!

Notes

Prefer to use a rice cooker?

Add the rice, water, oil, and salt to the rice cooker. Cook according to the manufacturer’s instructions. Fluff with a fork when cooked.

If rice is undercooked:

Not enough water was used. The water is necessary for the rice to absorb and achieve that fluffy consistency.

If rice is mushy, overcooked, or crunchy:

Too much water was used. Make sure to use exact measurements and use a fork to fluff the rice (not a spoon).

Nutrition

The post Cuban White Rice (Arroz Blanco) appeared first on A Sassy Spoon®.

Guava BBQ Sauce From Scratch

Jamie Silva — Sat, 25 Jun 2022 11:00:00 +0000

If you live in Miami or have ever visited Miami, I’m sure you know we’re all kind of obsessed with guava here. I especially love making recipes with guava all the time!

We’ll enjoy it as a fruit, as a dessert, or we’ll make guava and cheese pastries for breakfast. But today, we’re going savory and making this deliciously easy guava BBQ sauce from scratch!

Why You’ll Love This Recipe

Easy To Make. This versatile recipe is made with common ingredients you can find in any grocery store.

Scalable Recipe. You can easily double the recipe and make a big batch of this delicious bbq sauce. It will last up to 2 weeks in the fridge in an airtight container!

Authentic flavor. I am not a fan of using ketchup or bbq sauce in a bbq sauce recipe. We’re using all “from scratch” ingredients along with guava paste which gives this barbeque sauce such a sweet and tangy flavor. YUM!

5 star review

“There’s not a better BBQ sauce recipe on the planet.”
—DeeAay

Add your review »

Ingredients You’ll Need

Guava paste. All bbq sauces are sweet but instead of using brown sugar or molasses for this recipe, we’re going to use guava paste, of course! This is my favorite brand of guava paste. Not only does it provide a sweet, tangy taste, but it also provides the perfect thick consistency that we all know and love about classic barbeque sauce.

Have leftover guava paste? Make one of my other homemade recipes using guava!

Apple cider vinegar & fresh lime juice. A good bbq sauce needs a hint of something sharp, and acidic to balance all that richness. We’re using apple cider vinegar and fresh lime juice for this recipe. You can use white vinegar in a pinch.

Spiced rum. Provides a warm spiced flavor. If you don’t have any on hand or would like to omit it entirely, you absolutely can.

Tomato paste. No ketchup or bbq sauce here! When I say “from scratch”, I mean it! I didn’t want any high fructose corn syrup or any shortcuts to mess with the flavor of this guava bbq sauce. The tomato paste provides the perfect concentrated tomato flavor and the right texture and consistency.

Soy sauce & Worcestershire sauce. The salty elements for our bbq sauce recipe.

Liquid smoke. Gives this tangy, sweet bbq sauce a subtle smoky flavor. If you don’t have liquid smoke, you can sub for 1/4 teaspoon of smoked paprika.

Garlic. Because duh!

Water. To gently thin out the thick sauce.

Salt and pepper to taste. Start with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Taste and adjust from there.

Looking for sweet recipes made with guava? Make my guava jam thumbprint cookies!

Recommended For This Recipe

Guava Paste

This is an excellent option if you can’t find guava paste locally. It has a sweet, tangy taste, and it also provides a perfectly thick consistency.

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Step-By-Step Instructions

Add all the ingredients. In a small saucepan, add the guava paste, vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, liquid smoke, garlic, water, salt, and pepper. Bring to a boil.

Simmer. Once boiling, turn the heat down to a simmer. Cover and simmer, stirring occasionally until reduced, about 10-15 minutes.

Cool completely before using. The sauce should be thick yet pourable by this point. Transfer the sauce to a jar and allow it to cool completely.

You can brush this sauce on chicken wings, bbq ribs in the oven, Cuban grilled chicken thighs, meatloaf, and pulled pork!

It’s the perfect blend of tangy, sweet, and STICKY. The good kind of sticky. You won’t get enough!

Once you’re done with this recipe, make my oven-baked BBQ baby back ribs with this guava bbq sauce!

Can you make Guava BBQ Sauce ahead of time?

Yes! Guava BBQ sauce can absolutely be made ahead of time and stored in an airtight container for up to 2 weeks in the fridge.

Can’t wait for you to make it!

Guava BBQ Sauce From Scratch (No Ketchup!)

Tangy, sweet guava BBQ sauce made from scratch without ketchup. Easy-to-make, on the stovetop, and ready in just 15 minutes. Perfect for cooking, grilling, and brushing on chicken, pork, ribs, and more. You won't get enough of this Cuban-inspired bbq sauce!

Course Sauce

Cuisine American, Cuban

Keyword bbq sauce, bbq sauce recipe, best bbq sauce, guava bbq sauce, homemade bbq sauce, how to make bbq sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings cups

Calories 16kcal

Author Jamie Silva

Ingredients

1 cup guava paste cut in cubes
1/3 cup apple cider vinegar
1/4 cup spiced rum (omit if you'd like)
3 tablespoons tomato paste
3 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1 clove garlic minced
1/4 cup water
Salt and pepper to taste

Get Recipe Ingredients

Instructions

In a small saucepan, add the guava paste, vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, liquid smoke, garlic, water, salt, and pepper. Bring to a boil.
Once boiling, turn the heat down to a simmer. Cover and simmer, stirring occasionally until reduced, about 10-15 minutes.
The sauce should be thick but pourable by this point. Transfer the sauce to a jar and allow to cool completely. Use on chicken, pork, ribs, or whatever your heart desires. Enjoy!

Notes

Guava BBQ sauce can be made ahead and stored in an airtight container for up to 2 weeks in the fridge.

Adapted from Bon Appétit magazines.

Nutrition

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