1 lb. medium or long grain rice
2 6 oz. cans squid in it's ink (calamares)
2 1/2 tbsp. sofrito
1/2 c. alcaparado (capers)
2 envelopes sazón seasoning with achiote
2 tbsp. Manzanilla olives
1/2 c. vegetable oil
1 8 oz. can tomato sauce
1 envelope onion soup* my secret
16 onz. water (approximately)
Place the vegetable oil, sofrito, sazón with achiote, squid, olives, capers, onion soup and tomato sauce in a big pot.
Thoroughly wash rice and add to the other ingredients.
Pour water over the ingredients and stir well.
(Water should be about 1 inch above the ingredients).
Boil on medium high until all the water is absorbed.
Reduce heat to low and cover the pot with aluminum foil* and lid.
Cook for 35-40 minutes, depending on your stove.
Decorate with "Pimientos Morrones."
Serve with tostones.
If you use onion soup, it will give your rice a better flavor and there is no need to use salt.
Rule of thumb: Add 1 1/4 tbsp. of sofrito for every cup of rice you are cooking.
Placing aluminum foil over the pot of rice. It gives the grains a chance to all pop evenly.
(Another one of my secrets).