RECETAS Y COCINA

Ingredients

• 2 cups long or short grain rice, rinsed
• 3 cups of water
• 2 tablespoons of sofrito
• 16 ounce can of gandules (pigeon peas)
• 2 tablespoons of alcaparrado (olive and pepper mix) without liquid
• 1 packet of Sazon with achiote
• 1 ounces of tomato sauce
• 2 tablespoons of oil
• Salt to taste

Preparation

In a medium size pot add the oil, tomato sauce, alcaparrado, sofrito and sazon. Cook at medium heat for 4 minutes.

Add all other ingredients and enough water into the pot so the rice is submerged one inch below the water.

Start with 1 teaspoon of salt, stir and keep adding and mixing well until you are satisfied with the taste.

Bring to a boil and allow most of the water to be absorbed. Once the water has been absorbed, stir gently from bottom to top, cover and turn the heat down to low.

Stirring once in between, cook for 25 to 30 minutes or until the rice is tender.

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