cuban recipe

A 30-minute version of the Cuban staple "arroz con salchicha" (Cuban-style yellow rice with Vienna sausages) using long grain rice, spices and chicken sausage.&nbsp;

30-Minute Arroz Con Salchichas (Cuban Yellow Rice + Sausage)

olive oil

onion

green bell pepper (chopped)

garlic (minced)

pimentos (4 oz) (drained)

tomato sauce (8 oz)

rice

water

MAGGI® chicken bouillon cube

achiote, annatto or turmeric powder to color the rice

bay leaf

smoked chicken sausages

In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.

Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, achiote and bay leaf. Bring to a boil.&nbsp;

Reduce heat to low. Cover and simmer until liquid  is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork.

While the rice is cooking, make the sausages. Add 1/4 cup water to a hot skillet and cook sliced chicken sausages at medium heat, turning them frequently, for about 5-10 minutes until cooked through.  Cook in batches, if using a small skillet.

When the sausages are done, mix into the rice. Serve immediately. Enjoy!

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A 30-minute version of the Cuban staple “arroz con salchicha” (Cuban-style yellow rice with Vienna sausages) using long grain rice, spices, and chicken sausage.

30-Minute Arroz Con Salchicha (Cuban-Style Yellow Rice   Sausage)

Guava Cheesecake

Goya Maria Crackers

butter

cream cheese (8 ounces each) ((softened))

sugar

vanilla extract

lemon juice

eggs

guava marmalade

Pre-heat your oven to 325 degrees.

Add the cookies to a food processor and pulse on high until you have fine crumbs. (If you don&#x27;t have a food processor, you can add them to a zip-top bag and crush them as finely as possible by hand or with a rolling pin)

Pour in the melted butter and pulse a few more times to combine.

Press the cookie mixture into a tall 9&quot; pie pan. You can use your hands or the bottom of a flat cup to press them in firmly. Press the crumbs up the sides as well.

Bake the pie crust for 10 minutes.

While the pie crust is baking you can make the cheesecake filling.

In a large bowl, combine the softened cream cheese, sugar, vanilla extract, and lemon juice and beat with a hand mixer until smooth.

Add in the eggs and beat just until combined.

Pour the cheesecake mixture into the baked pie crust. (It&#x27;s ok if it&#x27;s still warm)

Drop spoonfuls of the guava marmalade onto the top of the cheesecake mixture then swirl with a knife to slightly incorporate it into the batter.

Bake at 325 for 45 minutes. The center will still be slightly wiggly when you take it out but it will set. Let it cool completely at room temperature then refrigerate for at least 5 hours or preferably over night.

Enchilado de camarones (or Cuban shrimp creole) is a recipe of Haitian origin that’s made with shrimp simmered in a spicy tomato sauce.

Enchilado de Camarones

lbs shrimp (, peeled and de-veined)

orange juice juice lime

extra virgin olive oil

onions (,

garlic (, crushed)

red bell pepper (, grilled, peeled, seeded and diced)

yellow bell pepper (, grilled, peeled, seeded and diced)

cilantro

tomato sauce ((passata))

tomatoes (, peeled,

salt

cumin

oregano

dry white wine

hot chillies ((more or less, depending on taste))

Black pepper (, freshly ground)

Mix the shrimp with the bitter orange juice, and marinate for 30 minutes.

Drain and dry lightly with paper towels.

In a large skillet, heat half the olive oil.

Season the shrimp with salt and a lot of black pepper, then fry for 3 minutes.

Remove from the pan and set aside.

Add the remaining olive oil to the pan and brown the peppers, onion and garlic.

Add the mashed tomatoes and the tomato sauce, and cook for 5 minutes, stirring frequently.

Add the white wine, cumin, oregano and bay leaf to the pan.

Cover, reduce the heat and cook the mixture until a thick sauce forms.

Add the shrimp and cook for 10 to 15 minutes, stirring regularly.

Serve the enchilado piping hot, sprinkled with chopped cilantro, and with rice and plantain chips.

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30-Minute Arroz Con Salchichas (Cub...

Guava Cheesecake

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Top 3 cuban recipe recipes from across the web

The most viewed cuban recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30-Minute Arroz Con Salchichas (Cub...

Guava Cheesecake

Enchilado de Camarones

The most viewed cuban recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine