Every family has their recipe’s that have been passed down. One that everyone fights over the last bite during a big meal. This recipe is that dish. My mother in law makes the best Puerto Rican rice, no matter how many times I have tried to replicate it. It’s fluffy, so much flavor and filled with “love”, as she says.
When I first started dating my husband, I have never had it and now, I don’t think I could live without it during our family gatherings. It’s that good. Although, it has never been written down, this past weekend, I was finally able to get an approximation of what makes it so good.
If you make it, I’d love to see it! It’s such dish that is near and dear to me. Enjoy!
- 1 tbsp of Sofrito (Goya is the best in my opinion)
- 1 cup of white rice
- 2 cups of water
- 1 4 oz can of regular or Spanish style tomato sauce
- 1 can of gandules (pigeon peas)
- 1 package of Sazón Goya
- 1 bay leaf
- 2-4 TBSP of Manzanilla olives
- Salt and Pepper
- 2 cloves garlic or garlic powder
- Heat oil in pan
- Add sofrito and spread through pan, until hot
- Add garlic/garlic powder and Sazon Goya and mix until hot
- Add rice, tomato sauce, water, gandules, olives, and bay leaf and mix very well
- Bring water to a boil and turn down to medium and cover
- Keep covered!! And allow rice to cook for 15 minutes and then turn once. This is probably the most important part, although so hard for me not to take a peek..
- Keep cooking until all liquid is evaporated and rice is cooked
- Occasionally stirring it or “fluffing” the rice
I hope you enjoy it as much as I do with my family.
Until next time,