Puerto Rican style Spanish rice

hearts and roses

Mind Reader
4 to 6 servings

Ingredients
Olive oil -- 3 tablespoons
Sofrito -- 1/4 cup
Sazón -- 1 tablespoon
Tomato sauce -- 1 cup
Stock or water -- 3 cups
Rice -- 2 cups
Gandules (pigeon peas), drained -- 1 (15-ounce) can
Pimento-stuffed olives, sliced into rounds -- 1/4 cup
Capers -- 1 tablespoon
Salt and pepper -- to taste

Method

Heat the oil in a large saucepan over medium-high flame. Add the sofrito and sazón and saute for 3 or 4 minutes, or until cooked down.
Stir in the tomato sauce and cook, stirring, for another 2 or 3 minutes.
Add the remaining ingredients and bring to a boil. Reduce heat to low, cover tightly and simmer for 15 to 18 minutes.
Remove from heat and let rest, covered, for another 5 to 10 minutes. Fluff with a fork and serve immediately.
Variations
Add some chopped ham to the sofrito.
Most recipes call for medium-grain, or Valencia-style, rice. But you can use long or short-grain rice too.
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