Yellow Rice
Ingredients
Bijol
White Rice
Bay Leaves
Garlic
Green Pepper
Salt and Pepper
Red Bell Peppers
Tomato Sauce
Olive Oil
Onion
Measurements
FOR THE SOFRITO:
¼ CUP PURE SPANISH OLIVE OIL
2 GARLIC CLOVES, FINELY CHOPPED
1 MEDIUM-SIZE ONION, FINELY CHOPPED
1 SMALL GREEN BELL PEPPER, SEEDED AND FINELY CHOPPED
1 CUP TOMATO SAUCE
¼ CUP DRY SHERRY
¼ CUP CHOPPED DRAINED PIMIENTOS
1 BAY LEAF
FOR THE RICE:
2 CUPS RAW LONG-GRAIN WHITE RICE
4 CUPS WATER
2 TEASPOONS SALT
½ TEASPOON BIJOL
FRESH GROUND BLACK PEPPER TO TASTE
Preparation
Prepare ingredients for eating. Be sure to wash vegetables before using for safety.
Directions
IN A MEDIUM-SIZE SAUCEPAN OVER LOW HEAT, HEAT THE OIL UNTIL FRAGRANT, THEN COOK THE GARLIC, ONION, AND BELL PEPPER, STIRRING, UNTIL TENDER, 6 TO 8 MINUTES. ADD THE TOMATO SAUCE, SHERRY, PIMIENTOS AND BAY LEAF AND COOK 8 TO 10 MINUTES. RAISE THE HEAT TO HIGH, ADD THE RICE, WATER, SALT AND BIJOL, AND COOK UNCOVERED, OVER HIGH HEAT, UNTIL ALL THE WATER HAS BEEN ABSORBED AND SMALL CRATERS APPEAR ON TOP OF THE RICE, 10 TO 15 MINUTES. REDUCE THE HEAT TO LOW, STIR WITH A FORK, COVER, AND COOK UNTIL THE RICE IN DRY AND FLUFFY 10 MINUTES. ENJOY.
