{"id":11021,"date":"2025-03-19T16:36:49","date_gmt":"2025-03-19T16:36:49","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=11021"},"modified":"2025-03-19T16:36:53","modified_gmt":"2025-03-19T16:36:53","slug":"recipe-of-the-week-alicias-rice","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/03\/19\/recipe-of-the-week-alicias-rice\/","title":{"rendered":"Recipe of the Week: Alicia\u2019s Rice"},"content":{"rendered":"
\"\"<\/a>
Alicia Boes<\/figcaption><\/figure>\n

Alicia\u2019s Rice<\/strong><\/p>\n

Ingredients:<\/p>\n

\u2043\u00a0\u00a0\u00a0\u00a03cups extra long grain rice
\n\u2043\u00a0\u00a0\u00a0\u00a0Oil
\n\u2043\u00a0\u00a0\u00a0\u00a0Onion
\n\u2043\u00a0\u00a0\u00a0\u00a0Green pepper
\n\u2043\u00a0\u00a0\u00a0\u00a0Sazon
\n\u2043\u00a0\u00a0\u00a0\u00a0Chicken bouillon
\n\u2043\u00a0\u00a0\u00a0\u00a0Garlic powder
\n\u2043\u00a0\u00a0\u00a0\u00a0Onion powder
\n\u2043\u00a0\u00a0\u00a0\u00a0Salt
\n\u2043\u00a0\u00a0\u00a0\u00a0Cilantro
\n\u2043\u00a0\u00a0\u00a0\u00a0Goya adobo – red too<\/p>\n

I like to use a pan with a clear lid so you are able to tell when rice is done.<\/p>\n

Heat oil on medium high add a few slices of onion and green pepper. Add rice. Fry rice about 2-3 mins stirring so it doesn\u2019t burn. Add 4 packs of sazon, 1T chicken bouillon, stir. Add 6 cups of water. Add remaining spices, cilantro and just a dash of salt. Allow rice to come to a boil, taste the water add more spices if needed. Stir one last time and put lid on, set heat to low. Cook until you see that rice has absorbed all the water and rice looks done (this should be about 15 mins). Turn to high for 1 minute to cook off any extra liquid then shut off. Leave lid on for 5 mins, fluff and serve.<\/p>\n

You can change amount of rice cooked. Every 1 cup of rice you need 2cups of water. (Adjust amount of Sazon packets, it\u2019s 1 packet per cup of rice)<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Alicia\u2019s Rice Ingredients: \u2043\u00a0\u00a0\u00a0\u00a03cups extra long grain rice \u2043\u00a0\u00a0\u00a0\u00a0Oil \u2043\u00a0\u00a0\u00a0\u00a0Onion \u2043\u00a0\u00a0\u00a0\u00a0Green pepper \u2043\u00a0\u00a0\u00a0\u00a0Sazon \u2043\u00a0\u00a0\u00a0\u00a0Chicken bouillon \u2043\u00a0\u00a0\u00a0\u00a0Garlic powder \u2043\u00a0\u00a0\u00a0\u00a0Onion powder \u2043\u00a0\u00a0\u00a0\u00a0Salt \u2043\u00a0\u00a0\u00a0\u00a0Cilantro \u2043\u00a0\u00a0\u00a0\u00a0Goya adobo – red too I like to use a pan with a clear lid so you are able to tell when rice is done. Heat oil on medium high add a few slices<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[6],"tags":[],"wf_post_folders":[247],"class_list":["post-11021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t