Arroz Griego (Puerto Rican Greek Rice)

Ingredients

• 12 oz Bacon (chopped into small pieces)
• 0.5 Red onion (chopped)
• 0.5 White onion (chopped)
• 1 tbsp Lard (pork lard)
• 1 oz Chinese stir-fry oil (Chinese-style stir-fry oil)
• 10 oz Canned onion soup (such as Campbell's French Onion soup)
• 2.5 cup Beef broth (beef broth)
• 3 cup Medium grain rice (washed and cleaned)
• 1 tbsp Garlic powder (garlic powder)
• Fresh scallions (to taste, chopped)

Steps

1. 1

   Begin by chopping the 12 oz of bacon and both the red and white onion halves into small pieces.

2. 2

   In a large heavy-bottomed pot (caldero), add 1 tablespoon of lard (pork lard) over medium heat.

3. 3

   Add the chopped red and white onions to the pot and sauté until they are caramelized and golden brown.

4. 4

   Add the chopped bacon to the pot with the onions and sauté well for about 3 minutes.

5. 5

   Incorporate 1 oz of Chinese stir-fry oil, the 10 oz can of onion soup, 2.5 cups of beef broth, and 3 cups of washed medium grain rice into the pot.

6. 6

   Add 1 tablespoon of garlic powder and the fresh scallions to the mixture.

7. 7

   Stir everything together thoroughly. Note: The bacon and the canned soup provide enough salt, so no additional salt is needed.

8. 8

   Cook over medium-high heat until the liquid has evaporated and the rice is visible on the surface.

9. 9

   Once the water has dried, stir the rice once, cover the pot with a tight-fitting lid, and reduce the heat to low.

10. 10

    Cook for 20 minutes. After 20 minutes, uncover, stir the rice again to fluff it, and serve.

Notes

In Puerto Rico, this rice is traditionally served with chicken breast in a white sauce (similar to an Alfredo sauce with bacon). The author emphasizes starting with the onions rather than the bacon to ensure the onions caramelize properly without overcooking the bacon.

Nutrition per serving

• main dish
• side dish
• Puerto Rican
• rice
• bacon
• comfort food
• one-pot