Puerto Rican Pasteles de Arroz (Rice Dumplings)

pork

🥗Healthier: chicken breast

💰Cheaper: turkey

Chicken breast is leaner and turkey is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is more affordable.

Start by cutting the pork into half-inch thick strips and then cube them into half-inch chunks.

In a medium-sized caldero or pan, heat 1 1/2 tablespoons of achiote oil over high heat.

Add 1 tablespoon of sofrito and 1 tablespoon of tomato sauce, stirring to combine.

Add 1 1/2 teaspoons of sazon, 1 teaspoon of adobo, and 1/2 teaspoon of crushed oregano; sauté for 2 minutes while stirring.

Add the cubed pork to the pan and sear for 5 minutes, stirring constantly to prevent burning.

Add 1 1/2 cups of water to the pan and scrape the bottom to release any stuck bits.

Lower the heat to medium, cover, and cook the pork for 40 minutes until tender.

In a separate medium-sized pan, heat 2 tablespoons of achiote oil over medium-high heat.

Add 2 tablespoons of sofrito and sauté for 1 minute.

Add 2 cups of medium grain rice and 1/2 teaspoon of salt; cook for 15 minutes while stirring.

Prepare the banana leaves by passing them over heat to make them shinier and more pliable.

Cut the banana leaves to size and clean them with a damp towel.

Prepare cooking twine by cutting it into 36-inch pieces, enough for six pasteles.

Set up a clean workspace with old newspapers and paper bags to avoid mess.

On each banana leaf, spread 1/4 cup of achiote oil, then add 1/2 cup of rice, followed by 1/4 cup of filling and some mansa olives and pimo pieces.

Fold the banana leaf to enclose the filling and tie it with cooking twine.

Cooking Techniques

Equipment Needed

Spice Level: