INGREDIENTS:

2 tablespoons olive oil

1/2 cup Basic Sofrito

1 packet sazón

1/4 cup pimiento-stuffed olives (whole or chopped)

1 teaspoon ground cumin

1 teaspoon dried oregano, crushed

1 bay leaf

salt and pepper to taste or Homemade Dry Adobo Seasoning

1 cup corn kernels (drained - fresh, frozen or canned)

2 cups long-grain white rice

4 cups water (or chicken broth)

DIRECTIONS:

• Heat olive oil in pot over medium heat.
• Add sofrito and lightly fry about one minute.
• Add sazón, olives, bay leaf, oregano, cumin, salt and pepper.
• Stir to combine ingredients.
• When mixture starts to bubble, add corn and rice.
• Give a good stirring to coat rice and corn with color.
• Pour in water (or chicken broth) and bring to rolling boil.
• Allow to boil one to two minutes, and then stir rice mixture.
• Reduce heat to low and cover with tight fitting lid that will not allow steam to escape.
• Do not lift lid during cooking time.
• Cook on low 30 minutes.
• Remove lid, fluff rice, and cover again. Turn off heat.
• Let sit a few minutes before serving.

BUEN PROVECHO!