Ingredients:

  • 4 oz (115 g) Smoked Ham or Tocino, diced
  • 2 Tbsp (30 ml) Achiote (Annatto) or Olive Oil
  • 1/4 cup (60 ml) Prepared Sofrito (store-bought or homemade)
  • 2 cloves Garlic, minced
  • 1 Tbsp (15 g) Tomato Paste
  • 2 cups (400 g) Long Grain White Rice (medium or parboiled)
  • 1 packet (approx. 1.5 tsp / 7 g) Sazón seasoning blend (with Achiote/Annatto)
  • 1 tsp (5 g) Adobo seasoning (with pepper)
  • 1/2 tsp (2.5 g) Dried Oregano
  • Kosher Salt, to taste
  • 2 1/2 cups (590 ml) Low-Sodium Chicken Broth
  • 1/2 cup (120 ml) Water (optional)

Instructions:

  1. Place the rice in a fine-mesh sieve and rinse thoroughly under cold water until the water runs clear. This removes excess starch. Set aside to drain completely.
  2. Heat the Achiote or Olive Oil in a heavy-bottomed pot or caldero over medium heat. Add the diced smoked ham and sauté until the fat is rendered and the ham is slightly crispy (about 3–4 minutes).
  3. Reduce heat to medium-low. Stir in the prepared Sofrito and minced garlic. Cook for 1 minute until fragrant. Stir in the tomato paste, Sazón, Adobo, and oregano. Cook, stirring constantly, for 2 minutes until the tomato paste darkens slightly and the spices are fully incorporated, creating a rich paste.
  4. Add the drained rice to the pot. Stir well to coat every grain thoroughly with the flavor base and oil (toasting). Cook for 2 minutes.
  5. Pour in the chicken broth and water (if using). Increase the heat to high. Stir gently once, scraping the bottom of the pot to ensure no seasonings are stuck. Bring the mixture to a rolling boil.
  6. Once boiling, reduce the heat slightly and cook uncovered, allowing the liquid level to drop until the surface looks 'pitted' (the seco phase). Proceed immediately.
  7. Gently mound the rice towards the center of the pot (do not stir aggressively). Cover the pot tightly with the lid. Reduce the heat to the absolute lowest setting. Steam undisturbed for 20–25 minutes.
  8. Remove the pot from the heat and let it rest, covered, for 5 minutes. Carefully lift the lid and use a wooden spoon to fluff and gently turn the rice from the bottom up. Serve immediately.