Ingredients
t
2 to 3 tablespoons of oil or generous amount
b
2 cups beef boneless chuck steak into cubes, may also use chicken breast and pork loin, cut into chunks
s
¼ cup sofrito
r
⅓ cup roasted peppers
o
6 olives
t
1 oz. tomato sauce
s
1 tablespoon sazon
b
1 teaspoon beef bouillon
o
½ teaspoon oregano
a
1 teaspoon adobo
s
salt to taste
b
1 teaspoon black pepper
g
15 oz. gandules
m
3 cup medium grain rice
b
3 ¼ cups beef broth (or chicken broth, if using chicken)
b
1 bay leaf
Directions
1
Cut the beef chunks in half for smaller, more tender bites, then season with oil, salt, and black pepper.
2
In a large caldero or deep pan, heat a generous amount of oil over medium-high. Add the beef chunks and sear for about 10 minutes, until nicely browned. The meat will release some juices - remove the excess so it doesn't affect the rice.
3
Reduce the heat to medium and add the sofrito, roasted peppers, olives, tomato sauce, and the seasonings listed above. Stir well and cook for 1 minute.
4
Add the gandules and stir well to combine.
5
Pour in the beef broth, taste, and adjust, if needed.
6
Bring to a boil.
7
Add the washed rice and stir to combine.
8
Once most of the water has evaporated, stir the rice, cover and cook on low (setting 2) for 25-30 minutes, or until the rice is fully cooked.
9
Uncover the pot and give the rice a final stir to finish.
