Add water to a 4 quart pot, and combine with drained corn water. Add the salt and stir until dissolved. Add 2 tablespoons of Corn Oil, and over a MEDIUM-HIGH heat, bring the water to a boil. Once the water is boiling, add the rice, and adjust the heat to MEDIUM. Continue to cook until the water starts to evaporate to the point where the rice begins to dry up.
While the water/rice is cooking, on a saucepan combine 2 tablespoons of Corn Oil, 4 tablespoons of Tomato Sauce, and the envelope of Sason Seasoning, and saute over a MEDIUM-LOW heat. When the mixture begins to simmer, add the Sofrito and Recaito. Stir until well mixed, then add the olives and corn and stir again until well mixed. Remove this mixture from heat.
Once the rice and water reach their "near dry" stage, turn the heat to MEDIUM-LOW, add the corn mixture to the rice, and stir until thoroughly mixed. Cover and simmer for 10 minutes. Uncover rice and turn the rice/corn mixture over - do this all the way around the edge of the pot and the center as well. Turn the heat to LOW. Cover and simmer for another 10 minutes and turn the rice over yet again. Cover and simmer for one more session of 10 minutes - rice is done. Texture should be soft, but not stuck together. You can flake with a fork if you so desire.
Total cooking time: approximately 45 minutes.
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|Serving Size: 1 Serving (376g)|
|Recipe Makes: 6|
|Calories from Fat: 530 (58%)|
|Amt Per Serving||% DV|
|Total Fat 58.9g||79 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 33.7g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 0mg||0 %|
|Sodium 904.5mg||31 %|
|Potassium 581.7mg||15 %|
|Total Carbohydrate 89.9g||26 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 83.7g|
|Protein 9.9g||14 %|
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Calories per serving: 906
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