Puerto Rican rice (or so I was told…)

This recipe was given to me by a Mexican friend of mine, I am still unsure of it’s cultural background…Puerto rican is what we have always called it!

here is the recipe I have written down for it, but I will type it out for y’all!

The biggest chore is chopping pepper (that’s easy!) In a nice big pot (or rice cooker) combine the following: 2c rice
2c water
1 small can Goya tomato sauce (8oz)
2 pkts “red” sazon seasoning
1/4 c frozen variety sofrito
dash hot oil, adobo seasoning, and pepper
1 chopped pepper, 1 can of drained pigeon peas
1/4 c chopped olives
Combine all of the ingredients over med-high heat bring to a boil, reduce heat (med-low)and cover. Cook about 20 min or until liquid is absorbed. This is what it will look like when finished:

Ya gotta stir it up now!

I sometimes put cheese over it, too. Some people add ham, but I don’t. (picky hubby)

A small note: I use a lot of Latin ingredients in my cooking as you can see. If the products listed are not available in your area, let me know! I can offer substitutions! Or… maybe a big box of Latin goodies may be a nice contest prize…hmmm!?!

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