Arroz Navideño
Classic Christmas rice dish made with Loisa Sofrito Rojo.
By: Franchesca Livraghi | @breakthrukitchen
Arroz Navideño is a classic Christmas rice dish that brings a little extra cheer to your holiday table. It starts with cooking a flavorful chuleta and building on those natural flavors with Loisa Sofrito Rojo, Organic Adobo, and Sazón to give the dish a rich, savory base. Sweet raisins and crunchy almonds add little pops of texture and flavor, plus make every bite a little extra festive. It’s a dish that complements all the traditional favorites, from Pollo al Horno to Pernil and Pasteles, and it’s always one of the sides everyone reaches for first.
The perfect rice for Nochebuena
This Arroz Navideño is such a festive way to dress up rice for the holiday season. The chuleta gives it a great base flavor that’s built on with Loisa Sofrito Rojo, onions, and peppers. It creates a delicious foundation to this recipe, then the raisins add a sweet touch and the almonds give it a little crunch. This combo makes it feel extra special and festive! It pairs beautifully with all the traditional dishes on the table and is always one of the first sides everyone goes back for.
Use Loisa Sofrito Rojo, Adobo, y Sazón
Using Loisa Sofrito Rojo, Adobo, and Sazón is key to giving this Arroz Navideño its authentic, festive flavor. Loisa Sofrito Rojo gives the rice a deep, vibrant taste while keeping everything naturally and organically flavored with real ingredients like tomatoes, bell peppers, onions, olive oil, cilantro, apple cider vinegar, garlic, lemon juice, manzanilla olives, capers, organic turmeric, and organic black pepper. Paired with Loisa Adobo and Sazón, it brings all the flavors together and gives the rice a beautiful golden color that makes the rice taste amazing!
How to avoid mushy or sticky rice
- Rinse the rice well before cooking to remove excess starch, which helps keep the grains separate.
- Don’t stir too much once the rice is cooking. Mixing only once or twice prevents it from getting gummy.
- Follow the exact measurements in the recipe below! Too much liquid can make it mushy, too little can leave it undercooked.
- Cook on medium heat after bringing it to a boil so the rice cooks gently and evenly.
- Let it cook with the lid on at the end without lifting it. This helps the grains finish cooking without sticking.
- Fluff with a fork instead of a spoon to keep the texture light and airy.
What to pair Arroz Navideño with
Arroz Navideño pairs great with all the classic dishes on a holiday table. It goes perfectly with roasted meats like Pollo al Horno, Pernil, or Lechon Asado and also complements sides like Pasteles, Ensalada Rusa, or Ensalada de Coditos. The sweet and savory flavors of the rice balance any kind of rich, savory dish you’d usually serve for Nochebuena, so the options are endless!
Arroz Navideño
6
10 minutes
35 minutes
Ingredients
1 ½ cups long grain white rice
1 tbsp oil
1 pork chop, cubed
1 1/4 tsp Loisa Organic Adobo
1/2 red onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 tbsp Loisa Sofrito Rojo
2 1/4 cups chicken broth
1 1/2 tsp Loisa Organic Sazón
1/2 tsp Loisa Sal Marina
1/4 cup raisins
1/4 cup sliced almonds
1 handful chopped cilantro
Directions
Heat oil in a pot over medium heat. Add the cubed pork chop and Loisa Organic Adobo. Cook until the pork is golden brown, or about 5 minutes.
Add the red onion, red bell pepper, green bell pepper, and Loisa Sofrito Rojo. Mix well and cook until the vegetables soften.
Pour in the chicken broth and season with Loisa Organic Adobo, Loisa Organic Sazón, and Loisa Sal Marina.
Bring to a boil and add the washed rice and mix. Let it cook uncovered until most of the liquid evaporates, mixing only once or twice to prevent sticking.
Once the liquid is almost gone, gently make a mound in the center of the pot with the rice.
Cover with a lid, lower the heat, and cook for 25 minutes.
Uncover and turn off the heat. Fluff the rice with a fork and stir in the raisins, almonds, and cilantro. Serve warm and enjoy!
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Arroz Navideño
6
10 minutes
35 minutes
Ingredients
1 ½ cups long grain white rice
1 tbsp oil
1 pork chop, cubed
1 1/4 tsp Loisa Organic Adobo
1/2 red onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 tbsp Loisa Sofrito Rojo
2 1/4 cups chicken broth
1 1/2 tsp Loisa Organic Sazón
1/2 tsp Loisa Sal Marina
1/4 cup raisins
1/4 cup sliced almonds
1 handful chopped cilantro
Directions
Heat oil in a pot over medium heat. Add the cubed pork chop and Loisa Organic Adobo. Cook until the pork is golden brown, or about 5 minutes.
Add the red onion, red bell pepper, green bell pepper, and Loisa Sofrito Rojo. Mix well and cook until the vegetables soften.
Pour in the chicken broth and season with Loisa Organic Adobo, Loisa Organic Sazón, and Loisa Sal Marina.
Bring to a boil and add the washed rice and mix. Let it cook uncovered until most of the liquid evaporates, mixing only once or twice to prevent sticking.
Once the liquid is almost gone, gently make a mound in the center of the pot with the rice.
Cover with a lid, lower the heat, and cook for 25 minutes.
Uncover and turn off the heat. Fluff the rice with a fork and stir in the raisins, almonds, and cilantro. Serve warm and enjoy!