1. In a large heavy pot, with a tight fitting lid, put the 2 and 1/2 cups water, the tablespoon of vegetable oil and 1/2 teaspoon of salt. 2. Bring to a boil and stir in the rice. 3. Bring to a boil again over medium high heat. 4. Stir. 5. Boil for about 1 minute and then put on the lid and reduce the heat to medium low. 6. Cook for about 20 minutes WITHOUT LIFTING THE LID. 7. After the 20 minutes or so, take off the lid and with a large spoon begin lifting the rice from the bottom and bringing it to the top. 8. Check for doneness. 9. If not quite done, put the lid back on for another 10 minutes and check again. 10. When done, put the lid back on and reduce heat to low for another 5-10 minutes and then turn off the heat. 11. (The best type of pan to use for this is a heavy cast aluminum dutch oven type pan--do not try to use stainless steel pans for this). 12. Beans: In a medium saucepan put the can of beans, the tomato sauce, salt, Goya Sazon con Achiote, Goya Sofrito, garlic powder, and the cubed cooked potato. 13. Place over medium low heat and cook stirring occasionally without a lid until it is thickened and hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
