Rice with cooking ham (Arroz con jamon)

     At the end of the second war in Puerto Rico rice was the food to fill your tummy.  During that time all the resources went to the soldiers who were fighting for our country  so food was very limited. If you were lucky white rice with stewed beans would be at your dinner table every night. 

    Throughout the years we developed many rice recipes.  No longer do we just eat white rice and stewed beans.  The recipe that I want to share with you today is one of the first ones my mother developed in her kitchen. 

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Ingredients:

1 tablespoon olive oil oil
1/2 cup ham steak, small dice
1/3 cup yellow onion, small dice

1/4 cup carrot, about 1 small, dice
1/4 cup celery, small dice

1 tablespoon achiote oil
1/4 cup red bell pepper, dice
1/4 cup green bell pepper, dice
1 large clove of garlic, peeled and minced
1 tablespoon of fresh cilantro, minced 
1/3 cup of green olive

 Fresh ground black pepper to taste
1 cup tomato sauce

 2 cups long grain rice
3 1/2 cups low sodium hot chicken broth

In a medium pot over medium high heat, heat the olive oil and add the ham. Cook for about 2 minutes. Lower the heat to medium low, add the onion and cook until transparent.


 Add the carrot and celery, cook for 2 more minutes.

 Add the achiote oil and the next 5 ingredients and 
 cook for about 1 minutes.












Add black pepper to taste followed by the tomato sauce. 




Stir in the rice. Cook for about 2 minutes stirring constantly.


  Pour in the chicken broth and mix well. Bring to a boil. Once it is boiling lower the heat to medium and cook until the majority of  the water has evaporated. Cover and lover the heat to low and cook for about 15 to 20 minutes or until tender.


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