1 (16 ounce) cans
1 (1 1/2 ounce) envelopes
goya sazon goya, con achiote seasoning
( found in the Spanish food section of your supermarket)
1 1/2 tablespoons
of goya sofrito seasoning
( found in the Spanish food section of your supermarket. This is in a glass jar.)
cooked potato, cubed
( you can use a couple of those small canned white potatoes)
1 1/2 cups
2 1/2 cups
- In a large heavy pot, with a tight fitting lid, put the 2 and 1/2 cups water, the tablespoon of vegetable oil and 1/2 teaspoon of salt.
- Bring to a boil and stir in the rice.
- Bring to a boil again over medium high heat.
- Boil for about 1 minute and then put on the lid and reduce the heat to medium low.
- Cook for about 20 minutes WITHOUT LIFTING THE LID.
- After the 20 minutes or so, take off the lid and with a large spoon begin lifting the rice from the bottom and bringing it to the top.
- Check for doneness.
- If not quite done, put the lid back on for another 10 minutes and check again.
- When done, put the lid back on and reduce heat to low for another 5-10 minutes and then turn off the heat.
- (The best type of pan to use for this is a heavy cast aluminum dutch oven type pan--do not try to use stainless steel pans for this).
- Beans: In a medium saucepan put the can of beans, the tomato sauce, salt, Goya Sazon con Achiote, Goya Sofrito, garlic powder, and the cubed cooked potato.
- Place over medium low heat and cook stirring occasionally without a lid until it is thickened and hot.