Ingredients:

  • 2 tbsp Vegetable or Corn oil
  • 1/2 medium Red onion, finely diced
  • 1/2 Green bell pepper, finely diced
  • 3 cloves Garlic, minced or mashed in a pilón
  • 1 tsp Dried Dominican oregano
  • 1 packet (5 g) Sazón with Culantro y Achiote
  • 1 tbsp Tomato paste
  • 1 tsp Chicken bouillon powder
  • 1/4 cup Fresh cilantro, chopped (stems included)
  • 2 cups Long-grain white rice
  • 3 cups Water
  • 1 tsp Apple cider vinegar

Instructions:

  1. Heat the oil in a heavy-bottomed pot (caldero) over medium heat. Add the diced onion and pepper. Sauté for 3 minutes until the onions are translucent and fragrant. Stir in the garlic, oregano, tomato paste, and Sazón. Let the tomato paste turn a darker brick red.
  2. Add the broth base. Stir in chicken bouillon powder and the chopped cilantro. Pour in the water and apple cider vinegar.
  3. Add the rinsed rice to the pot. Stir once to distribute.
  4. Bring the mixture to a boil. Let it cook uncovered until the water level drops below the rice and small steam holes appear.
  5. Reduce heat to the lowest setting. Give the rice one gentle turn (bottom to top), then cover with a tight fitting lid. Cook for 20 minutes undisturbed. Turn off the heat and let it sit for 5 minutes before fluffing with a fork until the grains separate effortlessly.