Rapidito en Viernes=Quicky Friday

Hola Amigos! Happy Friday! Hope you had a healthy and productive work week it's now time to enjoy the weekend and relax. In my hometown Panama City Pamana, we are celebrating for the next 4 days...yes 4 days Carnavales!!! Very similar to the American Mardi Gras and even the Venetian one..but with our own spicy Latin Twist. To begin with, it's Summer down south, which means, shorts, suntan lotion, beaches, beer and water...lots of water (you will understand in  a second)....Festivities for the next 4 days will take place at all the provinces in Panama.

 Starting around 9am with Culecos...which is a parade with the Queen, Murga (the band behind the Queen's Float) and Big Tanker Trucks attached with hoses, full or water...showering people with refreshing water to cool off....oh...I know...sounds strange, but you have no idea of how good it feels to be showered with a quick splash or water when the temp is about 90 degrees, the sun is shining on your face but you are too busy dancing in the streets among other 1,000 people! There is a quick break around noon to 4 to regain strength and then again the night time parade, with bands in the street, beautiful floats and queens, fireworks until the sun comes out....and repeat for the next 4 days! As you can see in these pictures, Carnavales are the Highlight of our summer season. I will like to thank my friend Mr. Jose Daniel Andrade for the wonderful pictures he let me use for this post. Thanks Dany!

Culecos

Morning Floats

Fireworks about to start

Today I'm bringing you a dish you could find in a Fonda (street licensed restaurant) along the parade route in Carnavales...open 24 hours to tend to the hungry customers, Arroz con Chorizo y Puerco, Rice with Chorizo and Pork.

 Here are the ingredients:

Arroz con Chorizo y Puerco-Rice with Chorizo and Pork

2 Cups uncooked white rice

1 pd cubed pork loin

1/2 pd chorizo

3 Cups water

1 Cup light beer
3/4 Cup Carrot and Peas Mix

1 Cup chopped bell pepper

1Cchopped medium onion

1 Cup celery

1 Large clove of garlic chopped

3 TBSP tomato paste

3TBSP oil 

1 packet of Sofrito if available (find it at your international isle)

In the 2 TBSP oil, brown the cubed pork loin. Set aside. In a large pot and 1 TBSP oil saute the onion, bell pepper, and celery until onion is transparent. Add the chorizo and cook for about 5 minutes on medium high heat. Add the pork that was set aside, the packet of sofrito (not a must, just for extra flavor) , the chopped garlic, tomato paste and beer. Cook for about 5 -8 minutes  until the alcohol in the beer evaporates

. Add the rice and cook until the liquid evaporates. Cover and cook for 12 minutes. After the 12 minutes go by, stir and fluff the rice with a fork, top with the peas and carrots. Cover and cook for another 12 minutes. Remove from heat and let it settle for a couple of minutes before serving.






Listo,

There you go friends, this is what I call a 1 pot meal. You got your protein, carbs and veggies all in one bowl!

It's very tasty, not spicy at all just colorful and satisfying...

I promise you it taste great and brings memories of home and fun days full of sun and nights full of music and celebration.

It's very hard to take a good picture of cooked rice...well at least for me, lol..so if you are reading this and have a good trick on how to photograph rice, please let me know! Rice is a staple of my country's cuisine and I'm going to be sharing a whole lot more, so I need all the help I can get.

Thank you for visiting today my friends...and remember everything tastes better with a Pinch of Love!

Besitos,

Lizy

Celebrating at Carnavales at these Fabulous Parties:
The Chicken Chick
Rattlebridge Farm
This and That
Life on Lakeshore Drive
ClaireJustineoxox
Frugal Foodie Mama
The Plaid and Paisley Kitchen
Parola di Laura

Mom's Test Kitchen
Kathe Wtih an E