Cold Rice

Ingredients:
5 cups cooked rice at room temperature
1 cup of chives (green onion)
chopped finely
1 red pepper chopped
2 cups of shredded carrots
1/3 cup of olive oil
1 tablespoon mustard
3 tablespoons of honey
cup of lemon juice
Salt and pepper to taste

Preparation: In a large bowl mix rice with chive (green onion), red pepper and
shredded carrot. In a small bowl mix the olive oil, mustard, honey and lemon juice,
pour over rice, season with salt and freshly ground pepper to taste and mix well until
completely combined. Serve as side dish to fish and baked meats.


Rice with Corn

Ingredients:
3 cups rice
3 cups water
cup corn oil
2 cans of corn (one drained and one with water)
1 chicken bullion
2 teaspoons salt or to taste
2 tablespoons tomato sauce
1 teaspoon saffron or achiote (annato) -optional for color
2 teaspoons (4 cloves) of garlic paste or to taste
1 tablespoon minced fresh cilantro (optional) (coriandru)
4 tablespoons seasoning check, Sazn or 1 onion finely chopped and bell pepper chopped

Instructions:
1. Heat oil in a large saucepan, over medium heat.
2. Add seasoning and onions and peppers, saute for three minutes, add broth, salt, tomato sauce, saffron
and garlic. Stir until well blended.
3. Raise the heat to high and add the water plus water from one can of corn, reserving corn. When boiling,
add washed and drained rice. Reduce heat to medium and cook uncovered until dry. Reduce heat to
medium low, cover and cook for 15 minutes.
4. Add corn, stir to mix well with rice and cover. Cook for 20 minutes.

This rice goes well with beef stew, chicken, pork. It also goes well with Mexican-style tacos, meat and
fajitas.




Recipe for Stewed Beef, Dominican style
Ingredients:
2 pounds of beef
cup of olive oil
2 tbsp of tomato paste
3-4 cups hot water
cup chopped cilantro
3 tablespoons of cooking wine (optional, but recommended)
salt to taste
For seasoning:
2 tablespoons soy sauce
2 tablespoons of Dominican Sazn, natural seasoning
1 teaspoon pepper
2 teaspoons garlic paste or 4 cloves of garlic mashed
pinch of cinnamon optional

Instructions:
1. Clean and cut the meat into 2 inch cubes.
2. Season with soy sauce, Dominican Sazn, pepper, garlic and cinnamon; bring to the refrigerator for 1
hour (preferred, but not necessary).
3. Add olive oil to the pot, and when this reaches a hot temperature, saut meat until it gets a dark golden
color.
4. Add cilantro, cover the pot, and leave to cook over medium heat, checking constantly to add little amount
of hot water so that the meat wont dry out. Cook until meat is tender approx. 1 hour and less if cooked in
pressure cooker.
5. When meat gets tender, Saut with two spoons of tomato paste, add wine (wait a minute or two until the
alcohol evaporates) then add 1-2 cups warm water, amount of water depends on your taste, season with
salt. When the sauce reaches the consistency desired, turn off the heat and serve.

Lemon Chicken with Thyme and Garlic
Ingredients:
2 lbs. chicken pieces thighs, drumsticks (pulpe inferioare) or chicken breasts
cup olive oil
2-3 cups chicken both or 2 chicken bouillon cubes + 3 1/2 cups of water.
2 teaspoons thyme (cimbru)
cup fresh parsley
1 tablespoon crushed garlic
Juice of 3 lemons
teaspoon black pepper
2 tablespoons cornstarch (amidon de porumb) + 3 tablespoons of cold water
salt only if needed

Instructions:
1. Clean and cut chicken into small pieces or leave whole.
2. On a skillet (cratita) with cup of olive oil saut the chicken until golden brown (About 8 minutes).
3. If you do not have chicken broth ready at hand, bring to a boil two chicken bullion cubes in 3 cups
water to make your chicken broth. Note: cup will evaporate while boiling.
4. Pour 2- 3 cups of chicken broth followed by lemons juice, black pepper, garlic, thyme and parsley.5. Cook
for about 20 and then add in dissolved cornstarch in 3 tablespoons of cool water, stir and cook for an
additional 5-10 minutes until mixture thickens. Your lemon chicken is done, serve with rice. Enjoy!
Serve with vegetables, White Rice, or with our favorite, Rice with Noodles.
Rice and Beans
Ingredients:
2 pounds rice (4 cups)
5 cups cooked beans
1 cup hot water
cup oil
cup of Dominican Sazon
1 chopped onion soaked in 2 tablespoons vinegar or sour orange juice
2 tablespoons tomato paste or cup of tomato sauce
1 chicken bouillon
tsp salt or to taste
Dash of pepper or to taste
A small bunch of cilantro (coriandru)
Preparation:
1. In a large heavy bottom pot, heat oil over medium heat, add seasoning, chopped onion with vinegar,
tomato paste, and chicken bouillon; mix well. Leave it to cook for 1 -2 minutes.
2. Add beans, water, cover and cook on medium-high heat until it begins to boil.
3. Meanwhile, clean and rinse the rice. When the stew beans mixture begins to boil, add the rice, add more
hot water if needed to have the correct amount of liquid required for the amount of rice you are going to
cook. Water should be sufficient to cover the rice and a little more. You must take into account that the
moros need a little more water than regular plain rice to cook.
4. Add salt, black pepper and cilantro. Mix until combined, set heat to medium low and cover the pot.
5. When the sauce has reduce, use a spoon to stir the rice and prevent it from sticking to the sides of the
pot; continue to cook it over low heat. Depending on the type of rice and the amount used, check for
doneness in 30 -45 minutes. You can cook black beans rice (congr rice) or any other moro in this same
manner.
This rice can be used as a side dish to meat or fish.

Dominican Sazn Recipe
Ingredients:
2 whole garlic heads
4 onions
5 bell or cubanela peppers
1 cup chopped cilantro (coriandru)
2 chicken bouillons
cup of oregano
- 1 teaspoon of allspice
2 tablespoons of bija (achiote) or 1 tablespoon of Saffron
2 tablespoons of olives and capers
1 tablespoon salt or to taste
vinegar or sour orange
1 cup of water to use only if needed
A little oil (optional)
Black Pepper to taste

Instructions:
Cut all the ingredients into cubes and process until desired consistency in a food processor or blender. If the
consistency get too thick, use small amounts of water until it continues to blend properly. It stores well for
up to 2 weeks in an airtight container kept in the refrigerator.
1. Season meats with or seafood with enough sazn, (use 1/4 cup for 2 LBS. or to taste) and place in the
refrigerator covered for at least half hour before cooking.

2. For all the other dishes, what we do is saute enough seasoning to taste this process is called sofrito. To
do this: in a hot sauce pan place a little bit of oil and saute the sazn, if tomato paste will be used add it
now. When it forms a thick sauce added it to cooked beans, in the water for cooking yellow rice, locrios or
moros, soups or pasta.