By threeovens on January 09, 2012
"This recipe comes from an old cookbook from Bogota, Colombia. I am translating it from Spanish. The recipes are very basic and simple as taught to students. Feel free to elaborate. In Milan, the rice would be colored with saffron, but here achiote and tomato paste are used to make the rice yellowish."
Serving Size: 1 (290 g)
Servings Per Recipe: 12