Ingredients: |
Ingredients: Ingredients
1 lbs fresh blue crab, cleaned and cut in halves
3 slices bacon
1 packet sazon
12 green olives
1 tbsp adobo
1 1/2 tbsp sazonador total
1 tbsp garlic powder
2 tbsp sofrito
4 oz tomato sauce
1 leaf culantro
1 cup water
12 oz beer, Corona or Medalla
2 tbsp olive oil
3 cups long grain rice
fresh cilantro, roughly chopped for garnish
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Directions: |
Directions:1. Begin by cleaning the blue crab and cutting each crab in half.
2. Dice the bacon into about 1/2" cubes.
Have all of you other ingredients ready and measured.
Using your rice pot, bring the olive oil to a sizzling temperature and add the bacon. Cook the bacon, over medium high heat, until it begins turning crispy and brown.
3. Add in the blue crab and cook, stirring occasionally, for about 5 minutes.
Add the beer, water, sazon, olives, adobo, sazonador total, garlic powder, sofrito, tomato sauce, and culantro leaf.
Bring to a boil.
4. Add the rinsed rice and stir everything together.
Lower the heat to medium high and allow for the rice to soak up all the liquid.
Once the liquid is gone, give the rice a good stir.
Turn the heat down to low and cover the pot.
Do not uncover the pot until the rice has had time to cook for at least 25 minutes. You want to keep the heat and the steam consistent to cook the rice.
5. After the 25 minutes have passed, uncover the pot and give the rice a good stir. Cover again and let cook for another 10 minutes.
6. Once the rice is fluffy and cooked, about 35 minutes, you're ready to garnish with some cilantro and serve. |
This recipe for Blue Crab Rice “Arroz con Cocolia” is from