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| What You Need: |
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2 tablespoons olive oil
3 cloves garlic, peeled and chopped
1 medium yellow onion, peeled and diced
1 medium red bell pepper, cored, seeded, and diced
1 cup frozen peas
1 teaspoon paprika
1 teaspoon salt
1 tablespoon (see our recipes: 1, 2, 3)
Pinch of saffron (optional)
2 cups converted rice
4 cups water
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| How To Cook: |
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1. Heat a 4-quart heavy covered pot and add the oil, garlic, onion, and bell pepper.
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2. Saute for a few minutes until the vegetables are tender.
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3. Add the remaining ingredients, cover, and simmer over low heat 20 to 25 minutes until the rice are tender and the liquid is absorbed.
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NOTE:
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You can use the same recipe but omit annatto, saffron, and paprika and use 1 envelope Vigo coloring (see Glossary). This is common among American Cuban cooks and can be found in Latino markets.
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