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1 pound raw medium- or long-grain rice
1 15-ounce can gandules (pigeon peas)
2 1/2 tablespoons sofrito*
2 envelopes Goya® Sazón seasoning with achiote
2 tablespoons Manzanilla olives
1 1/2 teaspoons capers
1/2 cup vegetable oil
1 8-ounce can tomato sauce
1 envelope onion soup** (my secret)
16 ounces water
![](https://cocinalopeznegrete.com/assets/img/2015/candy_cane_recipe_ingredients.png)
Place the vegetable oil, sofrito, sazón with achiote, gandules, olives, capers, onion soup and tomato sauce in a big pot. Thoroughly wash rice and add to the other ingredients. Pour water over the ingredients and stir well. (Water should be about 1 inch above the ingredients.) Boil on medium-high until all the water is absorbed. Reduce heat to low and cover the pot with aluminum foil*** and lid.
Cook for 35-40 minutes, depending on your stove. Serve with pasteles or tostones.
*Rule of thumb: Add 1 1/4 tablespoons sofrito for every cup of rice you are cooking.
**If you use onion soup, it will give your rice a better flavor, and there is no need for salt.
***Placing aluminum foil over the pot of rice gives the grains a chance to all pop evenly.
(Another one of my secrets.)
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