July 13

 

Saint of the day:
BI. 
Carlos Manuel Rodríguez Santiago

Bl. Carlos Manuel Rodriguez Santiago's Story

PUERTO RICO. -- Puerto Rico's first saint will be a layman. His name is Carlos Manuel Rodriguez Santiago, older brother of Abbot Jose M. Rodriguez Santiago (Pepe) OSB, first abbot of Abadía San Antonio Abad, Humacao, Puerto Rico.

Carlos Manuel (Charlie), was a lay man who wholeheartedly served his church as a catechist and choir manager, but, above all, he was a tireless pioneer and patron of the liturgical movement in Puerto Rico. Father Godfrey Diekmann OSB, 92, sometime editor of the journal, remembers this man from Puerto Rico who subscribed more than 70 persons to Worship magazine (at first titled Orate Frates).

Ven. Carlos Santiago lived a profound Christian life as a lay person and died with the gift of participating in the Lord's passion and resurrection in his own life: he was gifted with the dark night and finally found his Lord. He himself was enlightened, and he passed on the light of the Paschal Vigil to many others.

The initial process of his beatification was conducted at Puerto Rico from 1993-1994; the heroicity of his virtues was declared in 1996. In December 1999 Pope John Paul II approved a miracle attributed to his intercession. On April 29, the Third Sunday of his beloved Easter Season, he will be beatified.

Carlos Manuel Cecilio Rodriguez Santiago was born at Caguas on 22 November 1918, Feast of Santa Cecilia, and died at Hospital San Jorge on 13 July 1963.

https://www.catholic.org/saints/saint.php?saint_id=6044
https://en.wikipedia.org/wiki/Carlos_Manuel_Rodr%C3%ADguez_Santiago

Prayer:
 

s-l400.jpg
mockup-11098bb9_1024x1024.jpg
PastedGraphic-9-1.jpg

 

Visit:

Puerto Rico!

 Calle Corchado, Caguas, 00725, Puerto Rico

 

Recipe
 

Puerto Rican Chicken and Rice (Arroz con Pollo)
 

Ingredients

  • 2 tablespoon olive oil, divided

  • 1 ½ pounds boneless skinless chicken thighs

 

For the adobo seasoning

  • 1 teaspoon cumin

  • 3/4 teaspoon paprika

  • 1/2 teaspoon chili powder

  • ½ teaspoon red cayenne pepper

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ¼ teaspoon coriander

  • ½ teaspoon salt

  • Freshly ground black pepper
     

For the sofrito & rice

  • 3 cloves garlic, minced

  • ¼ cup finely diced green pepper

  • ¼ cup finely diced white onion

  • ¼ cup finely diced cilantro

  • 1 jalapeno, diced, optional

  • ¼ teaspoon ground coriander

  • ¼ teaspoon cumin

  • ½ teaspoon ground turmeric

  • 1 teaspoon garlic powder

  • 1 teaspoon oregano

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 cup tomato sauce

  • 1 ½ cups water

  • 1 cup basmati white rice (don’t use brown, it will take too long to cook)**

  • ⅔ cup frozen peas (or rinsed and drained pigeon peas)

  • optional: ½ cup pitted green olives

 

Directions

  1. Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!

  2. Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (or a large pot will work well) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.

  3. In the same skillet (it should be greased enough already for sautéing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro. 

  4. Sauté for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine. 

  5. Bring to a simmer then fold in the rice and peas, making sure it is evenly distributed. Add browned chicken on top. Make sure the rice is fully covered with liquid.

  6. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.

  7. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with a squeeze of fresh lime juice.

  8. To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro.

IMG_2380.JPG