Ingredients
o
2 tablespoons of achiote oil
d
1 cup diced ham
g
¼ cup green sofrito
r
1 oz. red sofrito or garlic paste (optional)
o
6 olive slices
p
⅓ cup pimiento
t
1 oz. tomato sauce
c
5 culantro leaves
g
15 ½ oz. gandule beans (pigeon peas)
d
¾ teaspoon dry oregano
o
¾ teaspoon onion powder
g
¾ garlic powder
A
Adobo to taste
s
½ tablespoon sazon
C
Chicken bouillon to taste
s
¾ teaspoon salt or to taste
o
3 cups of water
m
3 ¼ cup medium grain rice
Directions
1
Heat a pot over medium heat and add the achiote oil, jamon (ham), sofrito, and olives. Stir to combine and cook for 1 minute.
2
Add the pimiento, chopped cilantro and tomato sauce. Mix well and cook for 1 minute.
3
Add gandules, oregano, onion powder, adobo, sazon, chicken bouillon, salt and mix well to combine.
4
Let it cook for 45 seconds to 1 minute.
5
Add water and bring to a boil.
6
Add washed rice and mix.
7
Cook until the water has nearly evaporated, then stir well. Cover and cook on low for 25 minutes. Turn off the heat, uncover and stir, then cover again for 5 minutes before serving.
