Arroz con Longaniza
Ingredients Click Picture to Enlarge
3 cups rice
3 tbsp. sofrito (see the sofrito recipe)
2 small packets sazón
1 1/2 lbs longaniza ( linguica)
2 8 oz. cans tomato sauce
1 envelope onion soup (MY SECRET INGREDIENT)
2 tsp. salt (omit salt if onion soup is used)
1/4 cup canola oil (to avoid high cholesterol)
4 3/4 cups hot water
15 olives (pimiento stuffed)
2 tsp. alcaparras (capers)
Directions
In a 5qt. pot (or a pot big enough for the rice to expand) over medium heat, add the sofrito, sazón, longaniza, tomato sauce, onion soup (or salt), canola oil, olives and alcaparras.

Rinse the rice well (Mama says always rinse twice) and add to the pot.

Add the hot water and increase heat to medium high and stir well.

When it starts boiling, reduce to medium heat and let the rice completely dry out. By now, most of the liquid will be absorbed and you will not see the edges around the rice bubbling with the yummy liquid.

Stir the rice with a large spoon, bringing the rice at the bottom to the top.

Cover the pot to a tight fit with aluminum foil (MY SECRET), cover with lid and reduce the heat to low.

After about 20 minutes, uncover carefully (watch out for the steam) and stir the rice again using the large spoon.

Cover the pot again with the aluminum foil and lid. Cook for another 10 minutes.

Remove the pot and set it on a cool burner. DO NOT leave it on a hot burner or it will continue to cook and all you will end up with is pegao (crusty rice). Speaking of pegao, it is the last and best part of the rice because lots of the ingredients have sunk to the bottom and it is very tasty.

Let stand for about 5 minutes then remove the lid and enjoy.

Serve with Habichuelas (Beans) and of course a banana or tostones (Fried Plantains).

To reheat the rice... NUKEALO Baby!!!
Tips
Do not use a stainless steel pot. Trust me... it is a mess to clean.

Did you do it anyway and want my help? Did you burn the rice and have a black spot on the bottom of the pot? Add some clorox bleach and a little water and boil for 5 to 8 minutes. Scrub a little and FUA, it is gone.

Aluminum foil is used so the rice grains can pop faster and evenly.

* Rule of Thumb - 1 tablespoon of sofrito for every cup of rice
* If you forget the oil, be prepared to eat yummy (but mushy) rice.

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