Created in partnership with Carlos Matias

Ingredients:

1. 2 cups Riceland long-grain white rice, rinsed
2. 1 can gandules, 15 oz, drained
3. 2 tablespoons sofrito
4. 1 packet Sazón
5. 1–2 teaspoons adobo, to taste
6. ½ cup tomato sauce
7. ¼ cup fresh cilantro, chopped
8. 2 tablespoons oil
9. 3 cups chicken broth or water
10. 1 teaspoon salt to taste
11. 2 oz diced salchicha

Instructions:

1. Heat the oil in a heavy pot over medium heat. Add the sofrito and cook for 2–3 minutes.
2. Stir in the tomato sauce, Sazón, adobo, cilantro, and salchicha. Cook for 1 minute.
3. Add the rice and gandules. Stir until the rice is coated.
4. Pour in the broth or water. Bring to a boil and taste the liquid, adding salt only if needed.
5. Cook uncovered until most of the liquid evaporates and small holes form on the surface, about 8–10 minutes.
6. Stir once from the bottom, reduce heat to low, and cover tightly. Cook for 20 minutes.
7. Turn off the heat and let it rest, covered, for 10 minutes. Fluff with a fork and garnish with more cilantro.

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Tip: For a richer Puerto Rican-style flavor, use chicken broth and avoid stirring the rice after covering it.

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