If I ever had to choose ONE rice recipe to live off of for the rest of my days … this would be that rice.
This rice is so easy to make and so filling, it’s practically a meal on its own.
I’ve never really measured much when I’ve made this rice so here’s my best attempt (but still guaranteed to be delicious) at explaining how to make it.
1tsp light olive oil
About 6 slices of bacon (original flavor, thick is best)
About 4 to 5 pieces of Canadian bacon or diced ham (in the states they have diced ham packaged and ready to go, here however, I dice up the ham into bits myself)
1 can Gandules Verdes
2 cups white rice (uncooked, unrinsed)
4 cups water
2 packets Sazon Seasoning
1 Tbs Garlic Powder (or fresh)
1 Tbs Onion Powder
1 teaspoon salt
1-5qt pan with lid
1. Pour the olive oil in the middle of your pan and heat it on medium high. I highly recommend using a 5qt saute pan with glass lid. (Once I used a lid that didn’t quite fit right and my rice came out a bit crunchy on top.)
2. Dice up the bacon (I use my cooking scissors because it’s super easy that way) and saute it until just barely cripsy, then add your diced ham. Saute & stir consistently for about 3-5 minutes until the meat looks cooked and crisp (but not burnt😉).
3. Add the full can, liquid and all, of Gandules Verdes. Cook for a minute, maybe two.
*At this point I add most my powdered seasonings (onion, garlic, salt). Sometimes I’m lazy and don’t put anything at all and the rice still tastes great. Sometimes I feel a little fancy and I saute fresh garlic and fresh diced onions with the bacon and ham step. Really just depends on the kind of mood you’re in. 😅
4. Now add your 2 cups of white rice and 4 cups of water. Then add the two packets of Sazon seasoning. Slowly stir the ingredients until mixed.
5. Bring rice to a boil for about 3-5 minutes. Put the lid on the rice and lower the heat to medium heat and watch it until you see most of the water has evaporated. No need to remove the lid after this point until its done. You’ll start to barley see little bubbles of water through the rice (through your glass lid) and that’s when you know you can completely turn off the rice (leave it on the same burner) and let it sit for about 15 to 20 minutes and allow the steam to cook the rest of the rice.
6. Serve and enjoy. 😊 I usually make BBQ Pulled Pork (and some honey corn bread), Pork Chops (with freshly grilled corn on the cob), or even Turkey Burgers with this rice, however, every once in a while I make it all by itself. 😋