I add olives, a pinch of Bijol which is a color enhancer, pieces of ham and use frozen fresh gandules which I boil in water and salt for 12 minutes before adding it to the sofrito. Sofrito for those of you that don't know, it's a mixture of onions, green peppers, cilantro leaves, garlic, recao (leafy spice found near cilantro in vegetable market)and ajicitos (mini-peppers, look like Habaneros but not nearly as spicey) all blended together until it forms a liquid form.

This recipe is simple and fast. I like that, the amount is perfect for me.

I appreciate your recipe. Another helpful hint: Put the rice in hot tap water before starting to cook. This will begin the cooking process and the rice will be tender, and you will not have to worry about not cooking it long enough. Remember,if you want pegao you will have to simmer for 15 extra minutes. (Pegao is the hard crusted shell created at the bottom of the pan when the rice is perfect. Real Puerto Ricans love this). Enjoy!

Your receipe is ok, but you forgot to add 3 things:

1. tomato sauce
2. olives
3. Ham, chorizo or pork

That would make it completely Puerto rican.

Love how simple and good this is. Thanks.