If you have ever tasted Spanish rice and enjoyed it, than you will love this recipe. It's a simple recipe that the whole family will enjoy.
Instructions
1. Start by adding enough vegetable oil to cover the bottom of the cauldron generously (about 1/3 cup). Turn on your stove to medium high. Add 1 TBSP of Recaito and 1 TBSP of Sofrito. Mix with oil and allow to simmer. If you are adding salchichon, you can add it in now allowing it to simmer with the other ingredients.
2. Open your can of beans and drain liquid from can. Add beans to hot mixture. Add 2 TBSP of salt and one packet of sazon. Mix well. Allow for this mixture to simmer. Add a 1/4 cup of water if mixture is too dry. (Its too dry if the mixture is sticking to the cauldron or pot.)
3. While the ingredients in the cauldron are simmering, add 2 1/2 cups of rice to a bowl and rinse. Rinse the rice through clean water 2 or 3 times, draining the dirty water before each rinse.
4. Add rice to the simmering ingredients. Mix well. Add hot water to the mixture a little at a time, mixing as you go. Rice should be covered by about 1/4 inch of wet mixture. This equals about 1/3 to 1/2 cup of water. Cook uncovered on medium high until the 1/4 inch of wet ingredients have been absorbed. Mix ingredients once more, cover and lower to low heat.
5. Allow covered pot of rice to cook for 20 minutes. Mix again after 20 minutes. Cover again and allow to cook for an additional 10-15 minutes.
Rice is ready when the rice is not wet and cooked all the way through.
6. Cooking variations depend on cooking pot and range. Rice is not ready if its still hard or wet. If after 30 minutes of cooking, rice is still hard, add water 1 TBSP at a time).
Tags: after minutes, medium high, Rice ready, still hard, water mixture