We used to have a very old school 70s kitchen with light yellow cabinets and lots of charming details, like small bottles of tasty seasonings and aromatic oils on the counter, colorful kitchen towels and straw baskets filled with fresh fruits and veggies.
I remember her making Arroz con Tocino, a super simple dish that was one of my favorites. She would cut tiny pieces of salt pork to flavor her rice and would gently sauté the pieces until they shrink and release all their salty goodness.
Before adding them to the rice, she would save a few of the crunchy bits for her kids to enjoy as a snack. They were slightly crunchy at first, but the savory fat would melt deliciously in your mouth.
I was always left wanting more. But there needed to be enough tocinito for the white rice to get that addictive flavor — so good in fact, that you could easily eat the rice by itself. But grandma always made a side of beans or meat to go along the rice.
Abuela Marjorie’s rice had no real science to it. But that combination of fat, rice and saltness was indeed magical. Simple comfort cooking away in her traditional caldero pot.
• 1 cups of short grain rice
• 1/3 cup of finely chopped salt pork (more if you like)
• Olive oil to taste
• Salt to taste
In a large pot, Dutch oven or Puerto Rican caldero, cook the salt pork with a few drops of olive oil. When it starts to brown, add the rice, salt to taste and add water according to the packet’s instructions. Cover with a lid once it boils and mix halfway.
Follow all the latest Abuela Recipes on our dedicated Instagram Page: What We Ate As Kids
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