Rice with Smoked Herring (Locrio de Arenque)

Soak the herring in water or boil it to remove salt; I am boiling it.

Using 2 packs of herring, boil it and change the water if still salty.

After boiling, set the herring aside to cool.

In a pot on medium-high heat, add oil and wait for it to heat up.

Add the chopped onion, green pepper, and minced garlic to the hot oil and sauté for about 4 minutes.

Add the tomato paste and mix everything together to cook.

Add white cilantro, chicken bouillon, and Sazon Goya to the sautéed mixture.

Add the herring to the pot and let it cook for about 1-2 minutes with the other ingredients.

Add 7 cups of water to the pot and bring the mixture to a boil.

Once boiling, add the 6 cups of rinsed rice and mix well.

Taste the rice and add more seasoning if needed.

Let the water evaporate from the rice, stirring occasionally to prevent sticking.

Once the water has evaporated, cover the pot and reduce heat to number 3.

Let it cook for 20-25 minutes without opening the pot.

After 20 minutes, check the rice; if not fully cooked, mix and cover again for another 10-15 minutes.

Total cooking time is about 35 minutes until the rice is fully cooked.

Equipment Needed

Allergens