Recipe of Cuban rice a la cartagenera

Ingredients to make Cuban rice a la Cartagena:

• 1 pinch of pepper
• 6 cups of water (1440 milliliters)
• 3 cups of rice
• 1 unit of coconut
• 500 grams of raisins
• ½ kilogram of pork
• ½ kilogram of sirloin
• 1 chicken breast
• 3 units of ranch sausages
• 3 slices of ham
• 1 package of Parmesan cheese
• 1 unit of green bell pepper
• 1 unit of red bell pepper
• 1 unit of large red onion
• 1 clove garlic
• 1 splash of soy sauce
• 1 pinch of salt
• 7 tablespoons of sugar

How to make Cuban rice a la cartagenera:

1. Grate the coconut. It will be easier for you to remove the pulp if, after removing the water, you place the coconut on the fire and turn it so that it burns everywhere. Then, hit it and you will see how it comes out easily. If you don’t have a greater, shred it.
2. When it is grated or crushed, pass it through the strainer to obtain the milk. Place that coconut milk in a casserole with seven tablespoons of sugar and reserve it for a moment, without turning on the heat.
3. Add a little water to the shredded coconut and continue squeezing it to get as much milk as possible. Reserve all the milk you get.
4. When you can’t get any more, heat the saucepan you have on the stove at medium heat. Stir the mixture with a wooden spoon until the sugar dissolves, it has a thick caramel texture and you can see the bottom of the saucepan
5. Once the caramel is obtained, lower the heat, add a little of the milk that you had reserved and stir it all until the mixture is liquid. If necessary add more coconut milk.
6. When you have achieved it, to continue with the preparation of Cuban rice a la Cartagena, add the previously boiled and washed rice, a pinch of salt and the raisins. Stir it all up and add more milk if it doesn’t have enough liquid for the rice to cook.
7. We will not add oil to this recipe because the coconut already has enough to cook the rice properly. While everything is cooking, season the pork, sirloin and chicken with salt and pepper and cook all the pieces on the grill or in the pan on both sides
8. Now, cut all the vegetables into julienne strips and sauté them in a pan with the minced garlic and soy sauce. If you wish, you can add salt to taste, but you must bear in mind that the previous ingredients already contain salt and it could be too much.
9. Also slice up the ranch sausage and ham and add both ingredients to the vegetable stir fry to cook it all together.
10. When the rice is done, add it to the Sausage and Ham Vegetable Stir Fry and stir it all together. Then add the three types of meat cut into strips and cook it all together for a few seconds.
11. Once the Cuban rice a la carta genera is finished, serve it with a little Parmesan sprinkled on top. This dish is served hot, so don’t wait to taste it. Although it is a recipe with a somewhat long process, the truth is that the result impregnated with aromas is spectacular and worth it. You can accompany this rice with coconut and meat with a green salad, a shrimp cocktail or even stuffed avocado