S: Puerto Rico
FC: Puerto Rico
3: The Geography and climate makes it a great place for farming with the perfect amount of humidity and heat.
5: Sugarcane, coffee, pineapples, plantains, bananas; livestock products, chickens are Puerto Rico's main agricultural products
6: Population: 3989133. Puerto Rico's land area of 3,435 square miles.
7: Native language is and informal version of Spanish brought over from Spain.
8: Puerto Rico's Progressive Party commemorates the 100-year anniversary of the U.S. invasion of Puerto Rico and supports statehood. | A young woman holds a banner during a pro-statehood demonstration. A U.S. commonwealth since 1952, Puerto Rico has maintained a strong sense of nationalism.
10: Puerto Rico has a rich culture whose origins can be traced back to native Taino, Spanish and West African roots. While we know much about our Spanish and African roots, our Puerto Rican community at large knows little about our Taino Heritage. Taino culture is very much alive in all of Puerto Rico, through our vocabulary, music, customs, culture, beliefs and the nature of our people.
11: House of Spain
12: Plátanos en Almibar or Sweet Plaintains | 3 ripe yellow plantains 4 tbsp. butter or margarine 2 cups sugar 1 1/2 cups water 1/2 cup wine or water 1 tsp. vanilla extract 1/4 tsp. ground cinammon | Ingredients
13: Directions | 1. Cut both ends of the plantain and run the knife along the entire outside curve, making sure you cut into the thickness of the peel. 2. Peel the banana and cut diagonally making 3/4 inch thick slices. 3. In a frying pan, heat the butter or margarine on low heat and as soon as the butter is melted, add the bananas slices. 4. Turn the heat up to high and fry the bananas, making sure you don't burn them. 5. Turn as necesary and fry until they are golden yellow. (6-8minutes) 6. Reduce heat to medium and sprinkle with sugar and water. Be careful when you add the water. Stir. 7. Boil for 10 minutes and add the wine or water, vanilla and the cinammon. 8. Reduce heat to low and let them cook for another 20 minutes.
14: Arroz Con Pollo
15: 1.In a large pot, brown the chicken parts in the canola oil, about 5 minutes on each side. 2.Take the chicken out of the pot and set aside but don't put them on paper towels to drain. 3.In the same pot that you fried the chicken, (drippings and all), add the sofrito, tomato sauce, olives, capers, and garlic. 4.Mix well and cook the sofrito for 5 minutes on medium heat. 5.Now add the onion soup, sazon, chicken and rice to the pot and stir. 6.Add the boiling water until the water is about 1 inch above the rice, but stir once only. 7.Boil uncovered, on medium high heat, until all the water is absorbed. When the water is all absorbed, gently stir from bottom to top. DO NOT STIR LOTS. 8.Cover the pot with aluminum foil, cover with the top and continue to cook over LOW heat for another 30 - 35 minutes or until the rice is tender.
16: Queso Blanco Casero or White Cheese
17: 1 Gallon of milk 1 Big lemon Salt to taste | 1.Put the milk in a deep pot and add the lemon. 2.Leave outside of the refrigerator for approximately 2 1/2 hours. 3.After 2 1/2 hours, cook the milk uncovered on medium heat. Keep a close eye (Open of course)on it or it will spill. 4.When it starts to boil, take it off the burner and let the milk settle. You can already see the cream floating to the top. 5.With a colander or cheese cloth, strain the milk. If you use a cheese cloth, squeeze the milk to extract all the liquid. 6.Place the “cheese” that is left on your colander or cheese cloth in a bowl, and add salt to taste.
18: 3 1/3 cup all purpose flour 1 tsp. salt 1 tsp. baking powder 1 1/2 tbsp. shortening (chilled) (I love Crisco) 1 egg (well beaten) 3/4 cup cold water Vegetable oil | Puerto Rico | The Dough: Mix flour, salt and baking powder. Cut the shortening into the flour mixture. Using a blender, thoroughly mix the egg and water. Add the liquid mixture to the flour and thoroughly mix using a fork. Divide the dough into 10 pieces. Work each piece with a rolling pin until it is the size of a small plate.