You may also like
Categories:
long grain white rice water olive oil sofrito Spanish olives green Sazon ground oregano cilantro bay leaves tomato paste salt
Viewed: 58 - Published at: 8 years agoIngredients
- 3 cups long grain white rice
- 4 cups water
- 3 tablespoons olive oil
- 4 tablespoons sofrito (see recipe for sofrito)
- 2 tablespoons spanish olives
- 1 can green or dry pigeon peans, drained
- 1 envelope sazon with annato
- 1/2 teaspoon ground oregano
- cilantro
- 2 bay leaves
- 1/2 teaspoon tomato paste
- salt and black pepper to taste
Method
- Start by heating the oil in a pot at high heat, and when the oil is nice and hot, add the Sofrito. This must be browned, about 1 minute.
- After that has been done add the olives, the tomato paste, and all the spices, including the envelope of sazon.
- Once that has been well blended, add the water, peas, salt and pepper to taste.
- Bring this up to a boil then stir in rice and leave uncovered.
- Once most of the water has evaporated, lower heat and stir 1 more time, then cover.
- Let this cook for about 30 - 40 minutes on a low heat setting, stirring occasionally (every 10 minutes) until the rice is tender.
- Serve.
