So this recipe right here, this very one will be my 1,000 post I’ve done on my blog!
So last Wednesday we had my mother in law Evelyn over for dinner. I was making Pernil which is pork butt/or shoulder Puerto Rican style.
Let it marinate overnight, then threw it in a pot and baked it for a few hours!
Then I made this rice to go with it:
1 Tbsp extra virgin olive oil or vegetable oil
1 cup uncooked long grain white rice
2 cups warm water
1 1/2 tsp Caldo de Tomate (I use Knorr brand)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
1/4 tsp chili powder
then stir and cover pan with lid. Reduce heat to low and allow rice to simmer for 20-25 minutes until water has been absorbed (you’ll notice water bubbles stop coming to the surface). Remove from heat, fluff rice with a fork, cover with lid and allow to rest 5 minutes. Serve warm.