Spanish Rice

This rice was made by my mom who was from Puerto Rico. I do not know if this was her take on it or if it is made this way in Puerto Rico. It was always served at holiday meals.
Tools:
You will need a large pot for this.
Prep the following the night before.
1/4 of onion chopped
4-5 stems of cilantro
1/4 of green pepper
1 TBSP olive oil
Put all ingredients in a Baggie to marinate for 20 minutes or over night.
Use prepared Baggie of chopped veggies
1 tsp olive oil
2 packets of Sazon Goya with Coriander n annatto
1 can of Vienna Sausage 4.6 oz drained
10 green olives
1 15.5 oz can of pigeon peas or red beans drained
1/4 small can of Tomato paste or 2 TBSP left over tomato sauce.
2 tsp salt
1 tsp garlic powder
2 cups water
2 cups rice
Cook veggies in olive oil for about 10 minutes add Sazon, sausage, olives, pigeon peas, tomato product, salt, and garlic powder. Mix together and add water and mix together. Water should be about 1/2 inch above rice. Cook on medium for 10 minutes and lower heat to low to medium for 20 minutes. Keep covered. After 20 minutes check rice. It should be soft. Enjoy.

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