Ingredients:

  • 1/2 cup homemade sofrito (120g)
  • 3 cups medium grain white rice (600g)
  • 1 can pigeon peas (15 oz / 250g drained)
  • 3 3/4 cups low sodium chicken broth (885ml)
  • 2 tbsp olive oil (30ml)
  • 1/4 cup low sodium tomato sauce (60ml)
  • 2 tbsp alcaparrado (30g)
  • 1 1/2 tsp homemade sazón
  • 1 tsp adobo seasoning
  • 1 whole bay leaf

Instructions:

  1. Heat the oil. Add 2 tbsp olive oil to your pot over medium heat until it shimmers and swirls easily.
  2. Sizzle the aromatics. Stir in 1/2 cup sofrito and 1/4 cup tomato sauce.
  3. Season the base. Add 1 1/2 tsp sazón, 1 tsp adobo, 2 tbsp alcaparrado, and the bay leaf until the fragrance fills the room.
  4. Incorporate the peas. Pour in the drained pigeon peas and stir for 2 minutes until they are coated in the bright orange oil.
  5. Toast the grains. Add 3 cups rinsed medium grain rice. Stir constantly for 3 minutes to coat every grain in oil.
  6. Add the liquid. Pour in 3 3/4 cups chicken broth and bring to a rolling boil until large bubbles break the surface.
  7. Reduce and absorb. Let the liquid cook down over medium high heat (uncovered) until the water level drops below the rice.
  8. The first fold. Use a large spoon to move the rice from the edges to the center once, then turn heat to low.
  9. Seal and steam. Cover tightly and cook for 20 minutes. Do not lift the lid during this time.
  10. The final fluff. Turn off the heat, let it sit for 5 minutes, then fluff with a fork until the grains are light and airy.