How To Make Asado & Spanish Rice | Hilda Chavez

beef ribs

🥗Healthier: chicken thighs

💰Cheaper: pork ribs

Chicken is lower in fat, while pork ribs are often less expensive.

chimichurri sauce

🥗Healthier: salsa verde

💰Cheaper: olive oil + vinegar

Salsa verde offers a fresh alternative, while the olive oil and vinegar mix is budget-friendly.

Start by boiling water on low heat.

Clean the chili peppers by removing the heads and rinsing them, leaving the seeds if desired.

Add the cleaned chili peppers to the boiling water along with half an onion and two garlic cloves.

Cover the pot and let the chilies simmer to infuse flavor.

In a separate bowl, mix the pork meat with garlic salt and the same condiments used for the chilies.

Add a little bit of water to the pork mixture and cover it to let it cook on low heat.

In another pan, add a third of a cup of oil and heat it up for the rice.

Pour in 1 cup of rice into the heated oil and stir to brown it slightly.

Blend the 3 cups of room-temperature water with 2 tablespoons of bouillon, half an onion, and 2 garlic cloves until smooth.

Add the blended mixture to the browned rice and stir.

Cover the rice and cook on low heat, allowing it to absorb the flavors.

Check on the pork meat, ensuring it is cooking properly.

Once the chilies are ready, blend them with the water they were boiled in until smooth.

Add the blended chili mixture to the cooked pork meat for flavor.

Check the rice to ensure it is fully cooked and turn off the heat, letting it sit to finish cooking in residual heat.

Cooking Techniques

Equipment Needed

Spice Level: