2 cups uncooked rice
3 cups water
4 tbsp. Goya sofrito
1 tbsp. olive oil
1 tbsp. olives and capers
1 tbsp. diced red pepper
1 env. Goya sazon con culantro and achiote
1 1/2 tsp. Goya jamon (ham seasoning)
Goya sazonador (total seasoning), to taste
ground pepper
salt, to taste

Rinse the rice well and set aside.

In cooking pan, add the oil over low heat. Add the sofrito, olives and capers, diced red pepper, sazon (achiote) and jamon and simmer for another 3 minutes while continuing to stir.

Next add ground pepper, salt and put some Goya sazonadora total and stir some more. Raise the heat to high and add 3 cups water.

Once the water boils, add the rice. Mix all the items well. Once the water starts to boil again, reduce the heat to moderate high and cook uncovered until most of the water has evaporated.

Reduce the heat to low, stir the rice again, then cover the pot with aluminum foil and put the lid on. Cook for 15 minutes.

Stir the rice and continue to cook until done. Sample the rice to see if it is done. It should be soft to chew.

Makes about 6 servings.

Submitted by: JC