This year, I’ve been getting more adventurous with my recipes. I’ve tried to incorporate some new Mexican inspired dishes, especially since that’s my pregnancy craving, and now I’m moving on to Puerto Rican dishes.

I love traditional Puerto Rican rice but have never dared to make it myself. I’ve helped my sister-in-law or jumped for joy at a restaurant that actually carries it. This Christmas holiday, I got brave and realized making my favorite rice was actually less scary than I expected. So here’s the recipe to try in your home!

Prep Time: 20 Min.

Cook Time: 40 Min.

Ingredients:

• • 3 cups medium or long grain white rice, rinsed

• • 3 tablespoons vegetable oil

• • 2 large tablespoons sofrito

• • 4 ounces tomato sauce

• • 1 can gandules (pigeon peas), partially drained

• • 2 tablespoons alcaparrado

• • 1 packet Sazón with Achiote

• • 1/2 packet ham flavoring

• • 1 teaspoon adobo

• • 1/4 teaspoon garlic powder

• • 1/4 teaspoon ground cumin

• • 1/8 teaspoon ground oregano

• • Salt and pepper

• 4 cups hot water

Get cookin! 

1. First, rinse rice with water and set aside. We’ll add this into our pot later.

2. In a large pot (about 6 quarts), heat oil and mix in sofrito until it’s soft. Pour in tomato sauce and simmer on low for 2 minutes. Stir in additional ingredients: gandules, alcaparrado, all spices and 4 cups of water. Stir and taste. You may need to adjust some of the seasonings to add more flavor. You want the broth to be heavily seasoned and a little salty.

3. Bring broth to a boil, add rice and stir. Make sure the rice is covered by 1 inch of          water. (Add in a bit more water if needed.) Reduce heat to low and let the rice absorb the broth. Stir occasionally.

4. Mound rice towards center of pot, top with foil and cover. Drop heat to simmer and cook for 20 minutes. Stir by folding rice from the bottom up. Cook for another 20 minutes and check to make sure rice is tender. Depending on your stove and pot, you may need to cook a little longer.

Serve hot and enjoy!