Follow these steps for perfect results
white rice
preferably long grain
water
pigeon peas
drained
vegetable oil
onion
finely chopped
green pepper
chopped
sweet peppers
chopped
sazon seasoning
reco leaves
chopped, stems removed
chorizo sausage
sliced
green olives
stuffed
garlic
chopped
sofrito
tomato sauce
oregano
black pepper
adobo
Heat vegetable oil in a large saucepan or rice pot.
Saute chopped onions in the hot oil until softened.
Add chopped green pepper, sweet peppers, and reco leaves to the saucepan.
Continue sauteing until the chorizo sausage is browned.
Incorporate green olives, chopped garlic, sofrito, sazon seasoning, and tomato sauce into the mixture.
Rinse white rice and add it to the saucepan.
Pour water into the pot and add black pepper, oregano, and adobo.
Bring the mixture to a boil, then reduce heat to low.
Cover the pot and simmer until the rice is cooked and the water is absorbed (approximately 20-25 minutes).
Fluff the rice with a fork before serving.
Expert advice for the best results
For a richer flavor, use chicken broth instead of water.
Add a pinch of cumin for a deeper flavor.
Garnish with chopped cilantro before serving.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve in a bowl or on a plate, garnished with fresh cilantro.
Serve as a side dish with roasted chicken or pork.
Serve as a main dish with a side salad.
Pairs well with the savory flavors.
Discover the story behind this recipe
A staple dish in Puerto Rican cuisine, often served during holidays and special occasions.
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