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The Watercooler
Puerto Rican style Spanish rice
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<blockquote data-quote="hearts and roses" data-source="post: 458150" data-attributes="member: 2211"><p>4 to 6 servings</p><p></p><p>Ingredients</p><p>Olive oil -- 3 tablespoons</p><p>Sofrito -- 1/4 cup</p><p>Sazón -- 1 tablespoon</p><p>Tomato sauce -- 1 cup</p><p>Stock or water -- 3 cups</p><p>Rice -- 2 cups</p><p>Gandules (pigeon peas), drained -- 1 (15-ounce) can</p><p>Pimento-stuffed olives, sliced into rounds -- 1/4 cup</p><p>Capers -- 1 tablespoon</p><p>Salt and pepper -- to taste</p><p></p><p>Method</p><p></p><p>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.</p><p>Stir in the tomato sauce and cook, stirring, for another 2 or 3 minutes.</p><p>Add the remaining ingredients and bring to a boil. Reduce heat to low, cover tightly and simmer for 15 to 18 minutes.</p><p>Remove from heat and let rest, covered, for another 5 to 10 minutes. Fluff with a fork and serve immediately.</p><p>Variations</p><p>Add some chopped ham to the sofrito.</p><p>Most recipes call for medium-grain, or Valencia-style, rice. But you can use long or short-grain rice too.</p><p>Average:</p></blockquote><p></p>
[QUOTE="hearts and roses, post: 458150, member: 2211"] 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. Average: [/QUOTE]
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Puerto Rican style Spanish rice
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