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Old 10-03-2002, 05:19 PM
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Yellow Rice and Beans

Originally posted by Lifestar

What you need :
8- Qt Saucepan with lid
Aluminum Foil
3 Cups Rice
1 12-oz Jar Goya Recaito ( you need 1/4 of the jar)
1 12-oz Jar Goya Sofrito ( you need 1/8 of the jar)
1 sm Package Goya Sazon con Achote ( you need 1 packet)
2 15-oz Cans Gandules (Pigeon Peas)
2 8-oz Cans Tomato Sauce
1 10-oz jar pimento stuffed small spanish olives
2 TBS reserved juice from olives
1 tea kettle full of boiling water

1) Prepare 3 cups rice by rinsing in cold water and draining rice untill water is no longer cloudy, and all surface starch is washed off rice. This will ensure rice will be fluffy when cooked and not stick together. Let rice soak in clear water in a bowl. ( this takes about 5 minutes total time)

2) Put a full kettle of water on to boil...this will be added to the pot to cook your rice later.

3) To an 8qt pot, add 4 strips diced bacon, or 2 ounces diced salt pork. Cook over medium-low heat to render fat.

4) Add 1/4 jar of Goya Recaito, 1/8 jar of Goya Sofrito, 1 packet of Goya Sazon con Achote, and 2 8-oz cans of unseasoned tomato sauce (any brand, but I use Hunt's or Contadina)

5) Let seasonings cook for @2-3 minutes for flavors to release.

6) Add 2 cans Pigeon peas (Gandules) to pot, stir to coat.

7) Add 1 jar of small-sized spanish olives, drianed plus @2 tbs reserved olive juice. ( or you can chop up large olives if you can't find small olives.)

8) Drain water from rice as best you can. Add rice to pot, and stir well to combine ingredients.

9) Cover rice mixture with boiling water while stirring, to be sure water completely mixes with rice. Bring water about 1 inch above top of rice mixture.

10) Place a large piece of aluminum foil on top of the rice, cover with pot lid, reduce heat to simmer, cook 20 minutes, or until rice is dry and fluffy when fork-tested.

This dish is delicious as a side to chicken or pork, or as a main dish accompanied by fried plantains.

I hope you try it. If you do, Let me know what you think!
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