Ingredients
o
3 tablespoons or decent amount of achiote oil
G
3 cups Goya medium grain rice
o
3 ¼ cups of water
c
12 oz corned beef
s
15 ½ oz small habichuelas
s
3 tablespoons sofrito
t
1 oz tomato sauce
p
½ cup pimiento
o
6 olives
a
1 tablespoon adobo
s
1 tablespoon sazon
o
¾ teaspoon onion powder
g
¾ teaspoon garlic powder
s
¾ teaspoon salt
c
¼ cup chopped cilantro
Directions
1
Place a pot over medium-high heat. Add achiote oil.
2
Once hot, add in corned beef, stir to break down and cook for 1 minute.
3
Add sofrito, tomato sauce, pimento, olives, beans and mix. Cook for 1 minute.
4
Add water, seasonings listed, chopped cilantro and mix.
5
Bring to a boil then add washed rice and stir well.
6
Cook until water has evaporated halfway and give it a quick stir to ensure everything cooks evenly. Once water has just about evaporated give it once the last stir and cover for 25 minutes on low (setting 3).
7
Uncover, mix well, and serve after 5 minutes of allowing it to rest with heat off.
