Ok here is my Puerto Rican rice recipe, first you have to make your sofrito.
Recaito Recipe - Puerto Rican Sofrito
Here is a basic recipe for sofrito it is the base of the rice you cant make it without it, you can do sofrito a whole bunch of ways but this is a good basic one that I have used, if you can't find culantro regular cilantro will be fine. Make sure after you make the sofrito you put it in the ice trays so you will have frozen sofrito cubes.
Now heres what you need for the Puerto rice itself
2 and a half cups parboiled rice
2 cans Bushs Pinto beans
half a can of olives
1 Knorrs Chicken boullion cube
1 shot of cooking wine
1 packet of Saizon achiote (you can find this in the Spanish section)
Some bijole (also in the Spanish section, if you can't find this use badia yellow food coloring0
3 cubes of your frozen sofrito
Whatever meat you want to add ham, sausage, turkey, chicken, pork, etc I use sausage usually chopped up.
Pour a little oil in the pot and put in the Knorrs Chicken boullion cube, whatever meat you are using, 3 cubes of sofrito, the shot of cooking wine and the olives. Turn it on medium and cook until the cubes have melted. Than you add in the packet of Saizon achiote and sprinkle some bijole on there, stir and mix it for about 5 minutes it should appear red by this point. Now you pour in the rice and add 3 cups of water and put the lid on the pot and time it for 20 minutes, I stir it occasionally every 5 minutes or so to make sure the rice doesn't stick and to mix it. After 20 minutes check and the water should dissolve by this point and now you add in your 2 cans of beans, turn it on low and mix them in with the rice for about 5 minutes, fluff with a fork and it should be done.
