Hello Friends,
Here is one of the most like and requested recipe during the holidays. I always asked my kids to invite a friend who has no family in the area to join us for Thanksgiving and my husband also like to share food with his co-workers during the holiday season. No doubt, everyone ask how to make this rice. Well, with no further due here it is;
Ingredients:
1/8 cup of grape seed oil
2 Tbsp. of sofrito (homemade pesto)
1/2 cup ham, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/8 cup stuffed manzanillas olives, chopped
3 cloves garlic, chopped
3 to 4 pieces of red pepper for garnish
1 15oz. can Goya Green Pigeon Peas, rinsed
1 packet Sazon Goya con culantro y achiote (coriander & annato)
1/2 cup Goya tomato sauce
4 cups water
3 cups rice
Heat large skillet over medium heat. Add grape seed oil, ham, onions and peppers; cook 3 minutes. Stir in garlic and cook 2 minutes longer. Add remaining ingredients except rice. Bring to boil. Stir in rice; cover. Reduce heat and simmer 20 minutes or until rice is tender. Note: read rice cooking instructions since every rice cook at different time and need different amount of water. I used organic brown rice and I have a gas stove this means cooking time for me is longer up to 35 to 40 minutes in low heat (#2 on my gas stove).
Home made sofrito: Al gusto
Garlic
Culantro
Green onion
Yellow onion
Spanish culantro (arecao largo)
Oregano
Sweet pimientos
Mint
Sage
Black peppers (1 tsp.)
Salt (1 Tbsp)
Olive oil (no more than 2 Tbsp.)
Red peppers
Green peppers
Celery
Carrots
Cut and clean all the ingredients as needed. Puree using a food processor. Save in glass container. It could last a month or two.
