Pressure Cooker Arroz con Leche (Perfected)

1/2 cup rice
3/4 cup water

Add to metal bowl smaller than pressure cooker and cover with foil. Place bowl in pressure cooker on a grill so it's not touching the bottom of the pot. Put 1 1/2 cup water in the bottom of the pot. Cook under pressure for 10 minutes. Cool immediately (under cold water).

2 cups milk (I use whole milk)
1 can sweetened condensed milk
1 tsp. vanilla
Pinch of salt
2" lime rind
1 stick cinnamon

Stir milks, vanilla, and salt into rice. Add rind and cinnamon. Wrap again in foil and place in cooker. Add water to pot if cooker is too dry. Cook under pressure for 35 minutes. Let cool on its own. Remove rind and cinnamon and stir to mix, then serve.

Pressure Cooker Arroz Con Leche

I faked it with some leftover rice we had, so I'm not sure about the measurements....

1/2 to 1 cup *cooked* rice (I just eyeballed it)
1/3 cup water
1 1/2 cups water
1 can sweetened condensed milk
1 large can evaporated milk
1 stick cinnamon
strip of lime rind
1 tsp. vanilla
1/2 tsp. salt

Put the rice and 1/3 cup water into a metal bowl smaller than the pressure cooker and wrap tightly with foil.
Put the 1 1/2 cups water in the pressure cooker.
Put a grate/grill on the bottom of the pressure cooker (it keeps the metal bowl from touching the bottom of the cooker) and place the bowl inside.
Cook under pressure for 3 minutes.
Run the cooker under cold water to cool immediately.  Do not pour the water out of the cooker.
Add milks, cinnamon, rind, vanilla, and salt to the rice and wrap with foil.
Cook under pressure for 20-25 minutes.
Remove from heat and let cooker cool on its own.
Remove the cinnamon and the rind and stir the rice to mix it all.

It's a bit sweeter than we're used to, but it's really good.  I'm going to try using milk instead of evaporated milk (we were low on milk) so that'll cut down on the sweetness.  I'll also get some more accurate measurements of the rice and times

Pumpkin Flan

Pumpkin Flan Recipe

3/4 to 1 cup of sugar for caramel   1 8.5 oz. can of pumpkin 1 can of evaporated milk   1 can of condensed milk   4 eggs   1 tsp of cinnamon   1/4 tsp of ginger   1/4 tsp of cloves   1/4 tsp of nutmeg   Directions:   Preheat oven at 350 degrees F.   Put sugar in a pot and melt the sugar at medium to high flame. The sugar will begin to liquify. Stir the sugar when it begins to melt. Sugar burns quickly so you must watch the pot - the color of the caramel should be a light to medium brown. If it's dark brown and smells burnt, start over. When the sugar is completely liquid, immediately remove from the stove and pour into the bottom of your baking dish and move around to spread along the bottom. Melted sugar is very hot so be careful not to touch it.   In a blender, mix all the rest of the ingredients. Pour the mixture into the baking dish which has the hardened caramel on the bottom.   Place baking dish into a bigger baking dish. Fill the bigger baking dish with water so that your flan bakes in a water bath. Make sure the water only comes up to about 1/4 inch from the top of the baking dish which contains the flan. The water will bubble so you don't want it to overflow into your flan.   Bake for 1 hour and 15 minutes. Remove from oven and let cool completely before refrigerating. When you are ready to serve you can invert the flan onto a serving plate so that the caramel coat is at the top. 1 8.5 oz. can of pumpkin

Easy Cuban Black Beans

• 1 onion, diced
  
• 1 green bell pepper, diced
  
• 2 cloves garlic, minced
• 1 bay leaf
• Butter
• 2 tbsps. sugar
• 3 tbsps. white vinegar
• 1 small can tomato sauce
  
• 4 cans black beans

This is a one-pot recipe.
Saute the onion, bell pepper, garlic, and bay leaf in a couple tbsps. butter until the onion is golden.
Add the sugar, vinegar, and tomato sauce and simmer for a few minutes.
Add the black beans (do not strain them) and simmer for 15 mins.
Serve over rice. Goes great with this pork recipe.
Easily serves 6-8.

Arroz con Leche

1/4 cup uncooked rice
2 cup water
1/2 t salt
4 cup milk
1 cinnamon stick
2 T butter
1 t vanilla
About 2 “ of lime rind
1 cup sweet. cond. milk

Directions: Pre-soak rice. Cook in boiling water. When tender, add milk, cinnamon, and rind. Bring milk to boil stirring. Add sweetened condensed milk. Stir constantly until it begins to thicken in about 45 minutes to an hour. Remove from heat. Add vanilla and butter.

Pico de Gallo

tomatoes, green onion, lemon juice, water to taste. Probably about 1 tomato and 1 green onion. Fill to half way covered with lemon juice and the rest with water.

Onion, Avocado & Tomato Salad

Onion
Avocado
Tomatoes
Cider vinegar

Just cut them all up thinly and soak in cider vinegar. Maybe some salt and pepper if you want.

Gladys’s Garlic Chicken

2- 3 or 4 lb chickens cut into pieces
1 c sour orange juice (or ½ c orange and ½ c lime)
1T vinegar
12 cloves garlic
2 T salt
1 T ground pepper
1 t oregano
1 t cumin

Marinate chicken for 1 hour or overnight

Place chicken in one layer on roasting pan at 350 degrees. Pour marinade over top. Roast in bottom 1/3 of oven until chicken is cooked and sauce begins to caramelize about 45 minutes. Stir the chicken during last ten minutes to keep it from scorching and to coat chicken.