ounce of achiote oil
cup of chopped onion
3 ounces of
1/2 cups of water
2 cups of fresh
gandules (pigeon peas), or 1 (15 ounce) can of gandules
4 ounces of
2 cups of white
14 - 16 manzanilla
pinch of black
pinch of oregano
2 beef bouillon
ingredients: 1 ounce of salted fatback (tocino)
On medium flame, bring the the achiote oil and the salted
fatback to a simmer in a medium-sized saucepan. Since the fatback
is optional, if you are not using it, simply heat the oil and proceed
to step 3.
- Simmer the fatback (optional) for 2 -3 minutes until
you see it getting golden colored.
- Add the chopped onion, and simmer approximately 1 - 2 minutes,
until onion is translucent.
- Add the sofrito.
- Simmer until the sofrito starts to thicken - this could
take up to 3 to 10 minutes, depending upon the heat of the stove,
and whether your sofrito is at room temperature, or still slightly
frozen. Notice the simmering action in the video, and adjust your
- Add the rest of the ingredients, starting with the water.
- Let everything come up to a simmer. You may increase the heat
- Once simmering, stir once, while scraping the rice on the
bottom of the pot (to prevent sticking).
- Allow the liquid in the pot to evaporate- notice the section
in the video that shows the difference between almost ready, and
Lower the flame to LOW. Cover, and let simmer approximately
After 20 minutes, uncover the pot by quickly flipping the lid- this
will catch the water that's under the lid, instead of it falling
back into the rice. Discard the water.
Carefully stir the rice as follows: with a large serving spoon,
take a spoon of rice from the furthest side of the pot, and
scoop it into the middle. Turn the pot a little, and repeat.
Do this until you've turned the pot once completely around (about
4 or 5 times). This process is called 'moviendo el arroz'
in Spanish - literally meaning 'moving the rice'.
Cover and simmer another 20 minutes on Low heat.
After 20 minutes, again uncover the pot carefully, and take some
rice out with a spoon. Taste the rice: a) If it's still a little
hard, cover and cook for another 5 - 10 minutes. Then test it again.
b) If it's a little sticky, cook uncovered for another 5 - 10 minutes.
Then test it again.
If it tastes just great, then dig in! Oh, first serve the guests...
Remove from heat, and serve.
Buen Provecho !