This may not be a “traditional” side dish for the holidays for many but in my partly Puerto Rican household it is a must! It is my favorite Latin rice dish of all.
If I had a “last meal” this would definitely have to be on the (rather long) list of things I would need to eat.
To me it is comfort food that brings back many memories. It is one of the dishes I would like to teach my lovies because cooking is a huge part of culture and I would like them to know and love all the cultures that make them who they are. It doesn’t matter if you are Puerto Rican or not I think you will greatly enjoy this dish.
Give it a try and it may become a new holiday tradition for you as well.
- 2 cups long grain rice
- 4 cups boiling water
- 2 cubes Sofrito or 2-3 Tbs store brought Sofrito (please make your own:)
- 2 packets of Sazon with Azafran
- Salt to taste for water
- 1 cup Spanish Olives
- 1 can Gandules (Brown Pigeon Peas).*
- Adobo (to taste to season while cooking)
- 2 Tbs oil
- Ham slice diced *optional (I did not use)*
- Was and drain rice, set aside
- Heat oil in a large saucepan on medium heat
- Add sofrito and mix in
- Add sazon packets and mix in with oil and sofrito
- Add rice and olives and mix well for a minute or so
- Put water to boil in a saucepan, add salt to taste
- When water boils add to rice mixture and combine
- Bring to a boil and to allow to boil over med high till water evaporates to where you can see rice through it (roughly 10 minutes)
- Lower heat and simmer covered until water is absorbed and rice is cooked through.