Like all grandmothers' recipes, ....... etc. .... my below version of Mimi's recipe for Puerto Rican Rice provides approximate measures of most ingredients. I don't know if it's the water, or the air, or her pots, but it tastes different in her house.
Mimi’s Puerto Rican Rice
¼ cup vegetable oil
½ cup green bell peppers, chopped
½ cup onions, chopped
½ cup pepperoni, chopped
1 bulb garlic, cloves peeled and pressed through a garlic press
3 packets Goya Sazón con achiote
1 ½ tsp cumin
1 ½ tsp Goya Adobo con pimiento
1 tbsp dried oregano
1 tbsp freshly ground black pepper
1 ½ tbsp salt (or more to taste)
2 cups Goya white rice
1 can red beans
¼ cup fresh cilantro, chopped
Heat vegetable oil in a medium, heavy-bottomed saucepan over medium-high heat. When hot but not smoking, add peppers, onions, and pepperoni to oil. Saute until just beginning to soften, about 5 minutes. Add garlic, Sazon con achiote, cumin, Adobo con pimiento, oregano, salt and pepper and stir until spices are fragrant, about 30 seconds. Add rice to the vegetable mixture and stir-fry over medium-high heat, stirring only occasionally, for 3 to 5 minutes. Pour 4 cups hot water over the rice, then add red beans (with a little liquid from the can). Bring rice to a rapid boil. Cover, and continue to boil rapidly over medium-high heat for 5 minutes, stirring occasionally to make sure the rice doesn’t stick to the bottom of the pan. After 5 minutes, stir the rice and turn the heat to the lowest setting. Let rice simmer for 20 minutes without removing the lid. Once rice is cooked, fluff with a fork and stir in chopped cilantro. Allow rice to rest for at least 10 minutes (Mimi keeps the rice simmering on the stove, covered, over low heat for up to an hour).
1 can evaporated milk, plus one can filled with water, plus one more can filled to 1/2 inch of water Mimi's Limber de Leche
Mimi's Limber de Leche
1 cup sugar
Cinnamon (to taste)
Whisk all ingredients together until sugar dissolves. Freeze mixture in small plastic or paper cups or ice cube trays. Buen provecho!
Note: There are many variations on limber. Try making with 1/2 can evaporated milk and 1/2 can coconut milk for Limber de Coco. Many recipes also call for the addition of 1 tsp vanilla extract.