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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Found this on the internet and just tried it. It reminds me of a co-worker's wife's rice From Connecticut. It's so good. Ingredients:
1 lb raw rice |
1 medium chopped onion |
1 can pinto beans or pigeon peas |
1/2 cup sofrito |
1 envelope sazon seasoning |
1 tbsp manzanillo olives |
1 tsp capers |
1 can tomatoe sauce |
1 can chicken broth |
1/2 lb thick bacon |
salt and pepper to taste |
garlic powder |
water |
Directions:
1. In a saucepan cook the bacon till crispy
2. Remove and chop in small pieces
3. In same bacon fat, stir fry onions till tender
4. Add Sofrito for about 2-3 minutes
5. Add chopped bacon, tomatoe sauce, drained beans, the raw rice and chicken broth and stir well
6. Add enough water to cover the rice (about 1-1/2 inch above rice line)
7. Let boil (uncovered) on medium high heat until water evaporates
8. Lower heat to low and cover with ALUMINUM FOIL and cook for about 35-45 minutes
9. Tip: aluminum foil is a secret so all the rice pops fast.
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