Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 40 Active Time: 0 : 10
Ingredients
- 2 cups of Rice
- 3 cups of Water
- 1/2 cup of Sofrito
- 1 can (16 oz.) Gandules (Pigeon Peas)
- 1 tbsp Capers
- 1 tbsp Green Olives with Pimiento (Sliced)
- 1 packet Sazon Goya w/ Culantro and Annatto
- 1 can (8 oz.) Tomato Sauce
- 3 tbsp Cooking Oil
- 1 Salt & Pepper to Taste if Needed
Preparation
In a Medium size Caldero (cooking pot used to cook rice on the stove. It is made of iron or thick aluminum.) combine Oil, Tomato Sauce, Capers, Olives, Sofrito, & Sazon. Cook Over Medium heat for 4 minutes.
Add all other ingredients. Mix well. Add salt and pepper to taste if needed.
Bring to a boil for 1 Minute reduce heat to low/med and cook covered for approx. 20-30 Minutes.
Do not stir rice during cooking process or it will get mushy.
Sazon (1 1/4 tsp equals one packet of Sazon in recipe.)
1 tsp Salt
1 tsp Garlic Powder
1 tsp Cumin
1 tsp Coriander
1 tsp Annatto
Sofrito
1 Large yellow onion
1 Green Bell Pepper
1 Red Bell Pepper
1 Ajies Pepper (red and sweet)
1 Medium head of Garlic
1 bunch of fresh Cilantro
6 Culantro Leaves (Coriander)
1/4 Cup Pitted Olives
1 Tbsp Capers
1 Tbsp Black Pepper
1 Tbsp Crushed Oregano
1/2 Cup Olive Oil
Wash Peel and seed everything. Puree and store.
