Ingredients
10
10 servings
- •3 cups long grain rice, rinsed
- •4 tablespoons butter
- •4 tablespoons sofrito
- •2 packets Sazon with achiote
- •2 tablespoons garlic powder
- •2 tablespoons onion powder
- •1 tablespoon cumin
- •1 tablespoon coriander
- •2 bay leaves
- •8 oz tomato sauce
- •4 cups vegetable broth
- •salt, to taste
- •1 can pigeon peas, rinsed
- •fresh cilantro, to garnish
Instructions
- Rinse rice & set aside.
- In a nonstick pot or caldero, heat butter and saute sofrito until color darkens. Add rice.
- Add all seasonings & bay leaves to rice & saute well until rice slightly browns.
- Add tomato sauce and 4 cups of water/broth (or until rice is covered by 1 inch of water). Broth should be salty to taste.
- Bring to a boil & cover on medium heat.
- Allow rice to absorb liquid. Once that happens, add pigeons peas & mix gently. (Do not over-mix or rice will be gummy.) Lower heat.
- Allow rice to cook until tender (about 20 minutes).
- Fluff & garnish with fresh cilantro.
- Serve.
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