DRG's Spanish Rice Recipe - Cooking With Goya
OK, so I have to share something with you hubbers that's not music or politics. If you ever wanted to know how to make some banging Spanish rice then I got you covered. There's like a million ways to make rice. There's so many vegetables, meats, spices, herbs and even grains that you can combine to create a unique pot of rice. Today I will teach you my Puerto Rican rice recipe. I am going to show you how to create that non-sticky or mushy rice. No need for Uncle Ben's or commercial boxes of rice. Go and get a bag of real rice and let's get cooking.
Before we move on you must know that I cook with certain spices/ingredients made by Goya. if it's not made with Goya products than it's not Puerto Rican rice (that's my opinion, shhhh) Goya basically jars or cans the ingredients that we'll need conveniently for you. There are Goya isles in supermarkets across the world and millions use their products. Goya Recaito is a pureed blend of vegetables and is mostly cilantro based. Goya Sofrito is also a mix of vegetables but is tomato based. Choose 1 and then we'll move on.
Here's what you'll need;
1 Goya Adobo (plastic container) seasoning
1 box of Goya Sazon
1 bottle of Goya Recaito or Sofrito
1 can of beans, try pigeon peas (gandules)
Quarter clove of garlic
2 cups of rice (4 servings)
1 tablespoon of Olive or vegetable oil
3 1/2 cups of water
OK, here we go. So get yourself a good 32qt pot and open the beans and put them in. The best rice is rice that is not mushy or sticky. In order to get it like this make sure you open every container your going to use.
Add 2 packets of Goya Sazon to the beans in the pot and turn the stove on low. Pour in the 2 cups of rice and some black pepper to your liking. Grab your Goya Adobo and in a circular motion pour in two turns and lift. Pour in 3 1/2 cups of water and then add 2 table spoons of either Goya Sofrito or Goya Recaito. Add the tablespoon of Olive or vegetable oil and bring that to a boil. Once it starts boiling then lower the heat to low and before you put a lid on the pot cover it first with aluminum foil. The aluminum foils keeps the moisture inside tightly and that makes the rice non-mushy. Stir the rice only once and that should be mid way. Cooking time is approximately 20 minutes per 2 cups of rice.
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