Posted in Savory

Mom’s Spanish Rice

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

Ingredients:

  • 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

Directions:

  1. Saute the diced onion, garlic, and green pepper in olive oil over medium heat.
  2. Add Sofrito, olives, gandules, and about 1 cup of water to the pot and bring to a boil.
  3. Reduce heat to a simmer.
  4. Add salt, pepper, sazon, and jamon along with the rinsed rice.
  5. Add water until the rice is covered.
  6. Partially cover the rice and stir intermittently for ~20 minutes.
  7. 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.
  8. Cover and leave until the water is cooked off.
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