I do!!!
First the tricky thing- do you have Sofrito? If not you can buy it in the frozen food section of the grocery store(home made is waaaaay better though)
3 TSP of vegetable oil
1 package of Sazon Goya Con Azafran
1 package of Sazon Goya con culantro y Achiote
3 big heaping tablespoons of sofrito
1 TBS of tomato paste
1 TBS of those olives with Pimentos(by goya) in a jar? You know what I mean? They also have giant capers in that jar
3 TBS of Adobo
2 cups of rice(Carolina white is what my mil uses so I do it that way too)
1 Can of gandules drained and rinsed
Heat up the oil in a big pan - add all the ingredients up to the rice. Heat it up and stir for about 5 minutes.- the oil should be turning red and smelling yummy now. Then add in the rice. stir it up.
Add enough water or stock(I use stock mil uses water) to just cover the rice and up about about 1/2 inch(so you are using less than you would when you normally make rice.)
Add the gandules.
Bring to a boil. COVER with a little vent open and lower the temp. Stir only ONCE.
cook about 30 minutes until water is absorbed It should be firm at this point. Take some aluminum foil and crinkle it to fit inside the pan right on top of the rice. Put the Cover back on tightly and continue to cook on LOW for about 20 minutes. That is how you get that yummy crunchy bottom.
It can go longer if you need it to.
Good luck
ENJOY! I love this stuff. My kids like it too but they actually prefer it with corn instead of Gandules(So I substitute frozen corn for the Gandules)
