Arroz junto
From Infogalactic: the planetary knowledge core
| Origin | |
|---|---|
| Place of origin | Puerto Rico |
| Details | |
| Course served | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Rice, legume, sofrito, annatto |
| Variations | Locrio, Moros y Cristianos (food) |
| Other information | Popular throughout: Caribbean parts of Latin America |
Arroz junto (rice together) is a Puerto Rican rice dish cooked with beans and meat in one pot.
Origin
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Method
Rice, beans and usually some kind of meat are combined in the same pot. Sofrito, meat, olives, capers and spices are cooked in annatto oil. Annatto adds flavor and tint rice a bright yellow-red color. Once sofrito is cooked rice and beans are added with broth.
Variations
Some arroz junto dishes are given other names such as Arroz con gandules, Arroz con maiz, and Arroz bago (rice cooked with chickpeas, ground meat and beer). Red beans are usually accompanied with ham, pinto beans with smocked ham, black beans with bacon, and sweet peas with chicken and chorizo (Arroz con pollo).
