1 lb. raw medium or long grain rice
1 15 oz. can gandules (pigeon peas)
2 1/2 tbsp. sofrito*
2 envelopes sazón seasoning with achiote
2 tbsp. Manzanilla olives
1 1/2 tsp. capers
1/2 cup vegetable oil
1 8 oz. can tomato sauce
1 envelope onion soup* (my secret)
16 oz. water
Place the vegetable oil, sofrito, sazón with achiote, gandules, 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.
Serve with pasteles or 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).