Arroz Blanco Puertorriqueño

Arroz con gandules - Puerto Rican Rice with Pigeon Peas. Seriously the best rice you've ever had!

Using a classic Puerto Rican adobo seasoning — an island staple blend of garlic powder, oregano and black pepper — this recipe yields simple, savory roasted potatoes. They pair well with grilled meat and seafood, or make for a flavorful addition to any vegetable plate. The seasoning mix can be doubled or tripled (or more), with the rest stored in the pantry as an all-purpose seasoning, as it’s often used in Puerto Rican cooking to add instant flavor to stewed meats, beans and more. Roasted potatoes will keep for at least a week in the fridge, so make a big batch to snack on, add them to salads and soups, or smash and fry them for breakfast home fries.

Cooking a whole chicken with rice in the oven makes for a fun and cozy meal that is also fantastic for entertaining. You need an oven-safe pot that is large enough to accommodate the chicken – a 6-quart Dutch oven works well, for instance. The rice cooks in the same pot as it soaks up a turmeric- and saffron- stained broth. Just make sure that the rice grains are fully immersed in the liquid. This is not a dish where the chicken skin is meant to be crispy, but do take care not to pour the water on top of the chicken when adding it; drizzle in the water from the sides of the pot instead. Serve with a tangy <a href="https://cooking.nytimes.com/recipes/1019568-arugula-salad-with-anchovy-dressing">arugula salad</a> or a side of fresh herbs, like mint and basil.

This is one of my favorite one-pot recipes. Without a doubt, it exceeded my expectations. Easy and mess-free with very little prep work and loaded with flavor.

Seriously the easiest most delicious Restaurant-Style Spanish Rice recipe you will ever make. A handful of pantry staples make this recipe a flavor sensation.

This BBQ Dutch Oven Pulled Pork is super juicy and tender. It is seared and then slow cooked in the oven so the pork butt just falls apart. Get ready for tons of pulled pork sandwiches!

Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there’s only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they’re sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn’t serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says “Puerto Ricans like that sweet-and-salty mix.”