Marcy’s Arroz Renueno


 Mercedes McIntyre Artiga


 Daugther, Betty Artiga Hamilton Snipper


Granddaughter, Joanie Hamilton Zandona



6 loin pork chops

3 cloves of garlic

1 onion

½ green bell pepper

3 chorizos

1 cup rice

1 can stewed tomatoes

1 Tbs. capers

1 Tbs. raisins

1 small can of black pitted olives

Oregano - pinch

Green peas

1 Tbs. vinegar

Hard boiled eggs




I am sorry to say that I am not familiar with this recipe.  I found it in my mother’s (Betty) recipes.  The preparation instructions are verbatim, though not quite clear.


“Cover 6 loin pork chops with water.  Bring to a boil and simmer with 3 pieces garlic and salt until tender.  Break meat into small pieces and discard fat.  Skim fat off water and boil rice until water is not quite consumed.


Fry 1 onion and half of a green pepper in pork fat.  Fry 3 chorizos and meat for a short time.  Add pinch oregano – can of stewed tomatoes, salt, pepper, 1 T capers, 1 T raisins, small can black pitted olives, 4 cloves, 1 T vinegar.  Let simmer for a short time.  Barely cook peas.  Decorate with hard boiled eggs and parsley.”


Joanie Zandona