Rice Pasteles

Diet and nutrition Food and drink Diet and meal planning

Recipe by: Maria Rodriguez

In Puerto Rico, there is a variation of traditional holiday pasteles where rice is used instead ofgreen bananas. These are usually smaller and are filled with pork or chicken. They are wrappedin plantain leaves and boiled. These rice pasteles have been made low in sodium while keepingthe traditional Christmas flavors.
Meal Type Main course
Diets Low sodium , Nut free
Ingredients
Yield:
16 small pasteles
  • 1½ cups medium-grain white rice
  • 1 red bell pepper
  • 1 lb chicken thighs
  • 1 tbsp annatto oil (for cooking chicken)
  • ¼ cup low-sodium tomato sauce
  • 2 tbsp sofrito
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • 1 tbsp annatto oil (for rice)
  • ¼ tsp salt
  • 8 tsp annatto oil (for pastele assembly)
  • Plantain leaves, pastel wrapping paper, and string
  • 2 garlic cloves
Suggested Substitutions & Additions:
  • Substitute chicken with another animal or plant-based protein.
  • Add other salt-free seasonings to the chicken, such as culantro, bay leaves, or onion powder.
  • To make annatto oil at home, heat 1 cup of avocado, corn, or canola oil with ½ cup of annatto seeds over medium-low heat for 3-5 minutes. Strain to remove the seeds, and store the oil in a glass container with a lid. Keep in a cool, dark place.
  • If preferred, you can make 8 large pasteles instead of 16 small ones.
rice
Directions
Prep: 2 hr, Cook: 1 hr 32 min, Total: 3 hr 32 min
  1. In a bowl, add the uncooked rice and cover with water. Let soak.
  2. Preheat the oven to 400°F.
  3. Wash the red bell pepper thoroughly. Cut it in half and remove the seeds.
  4. Place the two halves of the pepper skin-side up on a baking sheet.
  5. Roast for 30 minutes. Let cool.
  6. Chop the chicken thighs into small pieces.
  7. In a skillet, add the tomato sauce, sofrito, 1 tbsp annatto oil, oregano, garlic, and
    chopped chicken.
  8. Cook over medium heat for 10-12 minutes.
  9. Cut the roasted red pepper into 16 thin strips.
  10. Drain the rice and return it to the bowl.
  11. In a small bowl, mix 1 tbsp annatto oil, salt, and 1 tbsp chicken broth. Add this mixture to
    the rice and mix well.
  12. To assemble each small pastel: Place a sheet of pastel wrapping paper on a flat surface,
    then add a plantain leaf on top. Spread ½ tsp annatto oil, 1/8 cup (or 2 tbsp) rice, 1/8 cup
    (or 2 tbsp) chicken, and 1 strip of roasted red pepper. Wrap the pastel and tie it securely.
    Repeat for the remaining 16 small pasteles.
  13. Pasteles that won’t be cooked immediately can be frozen at this point.
  14. To cook, bring a pot of water to a boil. Add the sliced garlic cloves for flavor without salt.
    Boil the pasteles for 40 minutes.
  15. Open each pastel and enjoy. Add hot sauce if desired.
Nutritional Information
Serving Size: 2 small pasteles
  • Calories: 333 kcal
  • Carbohydrates: 30 g
  • Fiber: 0.7 g
  • Added Sugar: 0 g
  • Protein: 12 g
  • Total Fat: 18 g
  • Saturated Fat: 3.5 g
  • Sodium: 201 mg
  • Potassium: 229 mg
  • Calcium: 19 mg
  • Phosphorus 135 mg

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