Arroz Frito Recipe - Fried Rice | The Rice I Grew Up Eating! 🍚❤️

Measure a little over 1 cup of long grain white rice, which weighs around 200 grams.

Rinse the rice twice in a shallow container, using enough water to cover it and giving it a gentle scrub.

Keep the rinsed rice in a strainer to drip out excess water.

Dice 26 grams of green pepper, 80 grams of tomato, and 27 grams of onion.

Heat a pot over medium heat and add 1 teaspoon of olive oil and 8 grams of butter.

Once the butter is melted, add the diced green pepper, tomato, and onion to the pot.

Add 1 teaspoon of kosher salt, 1/4 teaspoon of adobo spice mix, and 1/2 teaspoon of better than bouillon to the pot.

Add the rinsed rice to the pot and mix everything together.

Wait for the pot to heat up again until you hear a sizzle, indicating the rice is frying.

Cook until the tomato has dissolved and only the peel remains visible.

Add 1.5 cups of water to the pot and scrape the bottom to remove any built-up fond.

Cook uncovered for around 8.5 minutes, stirring occasionally, until the water starts to dry up and you hear a sizzle.

Check with a spoon to ensure there is no water left around the 8-minute mark.

Lower the heat to very low and pile up the rice into a mountain shape before covering the pot.

Cover the pot and cook for around 9.5 minutes.

After 9.5 minutes, uncover the pot and taste the rice to check if it's ready.

Remove the pot from heat and leave it uncovered to prevent further cooking.

Equipment Needed

Allergens