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Chef Pepín featured in AARP Magazine

Chef Pepín featured in AARP Magazine as he talks about his ‘one-way-ticket’ to America. Immigrating to any country can be a very challenging experience for anyone. It’s a journey to the unknown and requires a lot of adjustments. I think there is a difference between being an immigrant and an exile. I came to the United States from Cuba as …

Chef Pepín Celebrates with Coca-Cola

Chef Pepín celebrates #OrgullosoDeSer Latino with Coca-Cola

Chef Pepín celebrated the start of National Hispanic Heritage month by cooking a traditional latin favorite and one of his specialty dishes, arroz con pollo. Alongside his family and Despierta América colleague, Ximena Cordoba, he shared an intimate cultural family moment as part of the Coca-Cola #OrgullosoDeSer campaign, which celebrates Latin culture with Spanish names on their iconic red and …

Chef Pepin

Chef Pepín featured in Wall Street Journal’s Univision IPO article

When the Wall Street Journal recently wrote about the upcoming Univision IPO, they selected a photo of Chef Pepín leading his famous “conga line” to depict it. This is no coincidence, as Chef Pepín is among the top Latin chefs in the US and has been a pioneer in educating the world about the rich flavors of Latin cuisine. View …

Chef Pepín’s Latest Recipes

Arroz Mexicano
Arroz Mexicano
Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
Arroz Mexicano
Arroz Mexicano
Arroz Mexicano
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Arroz Mexicano
Ingredients
  • 4 cucharadas aceite de oliva extra virgen Iberia
  • 2 cucharaditas ajo picado Iberia
  • 1 cebolla finamente picada
  • 2 tomates pelados, sin semillas y cortado en cubos
  • 4 tazas agua
  • 2 tazas arroz amarillo tipo español de Iberia
  • 3 chiles Serrano marca San Marcos
  • Sal y pimienta al gusto
  • 1/4 taza cilantro finamente picado
Servings:
Units:
Instructions
  1. Utilizando una olla con tapa, calienta el aceite a temperatura mediana y sofríe los ajos por unos minutos, añade la cebolla y cocina hasta que adquiera un color cristalino. Añade los tomates y revuelve bien, sube el calor a alto y añade el agua. Una vez que el agua hierva, coloca el arroz, revuelve y salpimienta a gusto y mantén el calor en alto hasta que el agua se reduzca. Añade los chiles Serranos San Marcos, revuelve nuevamente, reduce el calor a bajo, tapa la olla y deja que el arroz termine de cocinarse. Unos 20 minutos. Retira la olla del calor y con cuidado revuelve el arroz con un tenedor añadiendo el cilantro. Desfrutalo.
Recipe Notes

Ingredients:

  • 4 tablespoons Iberia olive oil
  • 1 large onion
  • 2 Iberia cloves of garlic
  • 4 cups of water
  • 2 cups Iberia Yellow rice Spanish style
  • 2 San Marcos Serrano peppers
  • 2 medium tomatoes peeled, seeded, and chopped
  • ¼ cup firmly packed fresh cilantro leaves Chopped

Instructions:

Using a sauce pan with cover head the oil at medium heat, add the garlic, stir until it changes the color and the onions sauté until it turns crystal clear.
Turn the heat to high, add the water until the water starts boiling.
Add the rice to the boiling water, reduce the heat low and stir for about a minute include the Serrano peppers and the tomatoes. Cover tightly and simmer for about 20 minutes.
Remove from the heat and stir the cilantro with a fork.
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