Ingredients
2 cups of long grain rice
2 ½ cups of water
½ cup of tomato sauce
2 tbsp of oil
2 tbsp of sofrito
1 can of 12oz sweet corn
Spanish olives or pimientos & capers
Step by Step Preparation
1. Begin by turning heat on to low; add oil, tomato sauce and sofrito into your IMUSA Caldero. Once added, cover and let simmer for about 5 minutes (or until it starts to bubble).
2. Stir in corn and about a ½ cup (or more) of Spanish olives. Continue to simmer for another 3 minutes on low.
3. After rinsing the rice pour into IMUSA Caldero and stir well.
4. Add water, stir, and turn the heat up onto high. Continue to cook uncovered for about 5-7 minutes (or until most of the water has been absorbed).
5. Turn the heat on to low, cover and cook for another 10-12 minutes (or until rice is nice and fluffy).
