This my friends is the real deal. The best rice I have ever eaten that didn’t come from a restaurant. It is easier than you think and you need to give it a try!
- 2 Cups grain rice (rinsed) and dried on a sheet with paper towels. (Trying to avoid oil splatter. Ouch!)
- 4-5 Cups hot water or beef broth
- 1/2 Cup Sofrito
- 16 oz can of gandules (pigeon peas)
- 2 T of alcaparrado (capers and olives mixed together)
- 1 can tomato sauce
- 3 T oil
- salt & pepper to taste
- 1 tsp annato seeds
- In medium size caldero, heat the oil and annato seeds over medium heat.
- The oil will start to turn orange. Remove the seeds before they burn.
- Then add the tomato sauce, alcaparrado, and sofrito.
- Cook over medium heat for 4 minutes.
- Add all other ingredients, and enough water to cover the rice 1" above the rice line.
- Start with one tsp. of salt and keep adding and mixing until you are satisfied with the taste.
- Bring to a boil and cook over high heat until most of the water is absorbed.
- Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn heat down to low.
- Cook for 30 minutes or until the rice is tender.
- Do NOT stir the rice after it has begun cooking. It will get sticky.
This really hits the spot when you have a taste for something totally different. I hope you enjoy it if you try it!