1 lb. raw rice
1 can pinto beans
1/2 cup sofrito
1 envelope sazón seasoning
1 tbsp. Manzanillo olives
1 tsp. capers
1 can tomato sauce
1 can chicken or beef broth
1/2 lb. bacon
salt to taste (only if needed)
In a rice caldero* cook the bacon until it is crispy.
Take out the cooked bacon and chop into small pieces.
In the same bacon fat, stir-fry the sofrito for 2 or 3 minutes.
Add the cooked bacon, the tomato sauce, the pinto beans, the raw rice, and the beef or chicken broth and stir well.
Add enough water to cover the rice, about 1 1/2 inch above rice line.
Let it boil on medium-high until water evaporates.
Cover your pan with aluminum foil (my secret) and cook over low heat for about 35-45 minutes.
Cover your pan with aluminum foil (my secret), so all the rice pop fast.
Add one envelope of onion soup if you don't like or have bacon but OMIT the salt.