One of the most important parts of cooking, when you’re in college, is to make food that is versatile and that will last for a few meals. I took this recipe from my mom. She always makes it for holidays and family get-togethers. Now, I make it as an easy way to feed myself for a week.
I like to pair this rice with grilled chicken and green beans, add it to a burrito, or eat it by itself. The ingredients are pretty much a staple in any Hispanic family’s kitchen and now I always make sure to keep them around. If you don’t want to eat all of the rice at once, place in Tupperware containers and freeze it.
Yield: ~6-8 Servings
- 1 Spanish onion, diced
- 1 Medium sized green pepper, diced
- 1 Tablespoon of minced garlic
- 1 Tablespoon of olive oil
- 1/2 Cup of Goya Manzanilla Spanish Olives
- 1 Can of Goya Gandules (pigeon peas), rinsed and drained
- 2 Cups of parboiled white rice, rinsed
- 2 Tablespoons of Goya Sofrito
- 1 Packet of Sazon
- 1 Packet of Jamon
- Salt and pepper to taste
- Saute the diced onion, garlic, and green pepper in olive oil over medium heat.
- Add Sofrito, olives, gandules, and about 1 cup of water to the pot and bring to a boil.
- Reduce heat to a simmer.
- Add salt, pepper, sazon, and jamon along with the rinsed rice.
- Add water until the rice is covered.
- Partially cover the rice and stir intermittently for ~20 minutes.
- Rice should be done when the water evaporates. Taste and if the rice is still crunchy, add another half of a cup of water and stir.
- Cover and leave until the water is cooked off.