Creamy Puerto Rican rice with longaniza, zucchini, and halloumi cracklings

Instructions

1. 1

   1. Heat a wide pot or Dutch oven over medium heat. Add 1 tablespoon of olive oil and cook the Puerto Rican longaniza for 5 to 6 minutes, stirring, until browned and some fat renders out. Transfer to a plate and set aside.

2. 2

   2. In the same pot, add the white onion, sweet Puerto Rican pepper, and garlic. Cook for 2 minutes until softened. Stir in the Puerto Rican sofrito, dried oregano, ground cumin, and black pepper, and cook 2 more minutes to deepen the flavor.

3. 3

   3. Add the diced zucchini and cook for 2 minutes. Stir in the rinsed and drained medium-grain rice and cook for 1 minute so the grains are well coated with the sofrito.

4. 4

   4. Return the Puerto Rican longaniza to the pot. Pour in the hot chicken broth and add the salt. When it comes to a boil, reduce to medium-low, cover partially, and cook for 15 to 18 minutes, stirring 2 or 3 times, until the rice is nearly tender and still saucy.

5. 5

   5. Add the evaporated milk and chopped culantro. Cook uncovered for 4 to 5 more minutes, stirring gently, until the texture becomes creamy and loose like a risotto-style rice. Add the fresh Puerto Rican lime or lime juice and adjust salt if needed.

6. 6

   6. While the rice finishes, heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and brown the halloumi-style cheese or firm frying cheese cubes for 2 to 3 minutes per side, until deeply golden and crisp on the outside.

7. 7

   7. Serve the creamy longaniza and zucchini rice immediately. Top with the browned cheese cubes and sprinkle the grated Puerto Rican cheese over the top to finish.

8. 8

   8. If you want to hold the dish warm before serving, transfer it to an oven-safe dish and keep it at 200 °F / 95 °C for no more than 10 minutes so it does not dry out.