2 tbsp of Sofrito (frozen or in the jar – personally frozen is better)
2 cups of medium grain Goya rice (or long grain rice)
1.5 cups of very hot water (the other water is from the can of Gandules)
¼ cup of tomato sauce
1 packet of Sazón (the kind that has Culantro and Achiote)
1 can of Gandules (pigeon peas) any brand
1/4 - 1/3 cup of Spanish olives
Garlic powder, Adobo (blue top), and salt to taste
Instructions
In a heavy pot heat oil and put in Sofrito. Add the tomato sauce and hot water. Add the can of Gandules with water. Add the Sazón, garlic powder, Adobo, and salt to taste. Bring to a boil and add the rice. Cover with tight lid and keep heat on medium-high until smoke starts to come out a little.
Reduce the flame to low and cook for 20 minutes. DO NOT lift the lid – steam is key to cooking the rice. After the 20 minutes, stir the rice and check the texture. If it is not cooked fully (common with long grain rice), put in a ½ cup of hot water, stir rice and cover for 10 minutes longer on low heat. If it is too mushy, you can’t really do anything, just lower the amount of water the next time.
Things you can add inn to make a bit tastier- Lean ham, chorizo (spicy salami like sausage), chunks of salami (salchichón), or red peppers from jar. The recipe can be doubled for more servings, but it may take longer to cook.
Originally Submitted
6/16/2010
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