from the kitchen of Chef Wilson
eight 6-oz portions
| Amount | Unit | Ingredients |
| 1 | Tbsp | Oil |
| ½ | C | Onion (minced) |
| ½ | C | Bell pepper (minced) |
| 2 | Cloves | Garlic (minced) |
| 1 | Tomato (finely chopped) | |
| 3 | C | Rice |
| 4 ½ | C | Water (or vegetable stock) |
| 1 | tsp | Sazon (or substitute with Spanish paprika) |
| 1 | Tbsp | Adobo (Goya seasoning) |
| 1 | C | Tomato sauce |
| 1 | Tbsp | Olives (sliced) |
| 1 | Bay leaf | |
| ½ | tsp | Pepper |
| To taste | Salt |
- In a heavy saucepan at medium heat, add oil, minced onion, peppers, garlic and chopped tomatoes.
- Stir constantly until fragrant and tender, but not browned, about 4 minutes.
- Add the sazon (or paprika) and tomato sauce. Stir to combine.
- Add adobo seasoning, olives, water and bay leaf. Taste for seasoning –add salt if necessary.
- The water should be well seasoned.
- Allow the liquid to come to a hard simmer.
- Stir every 2-3 minutes until the rice absorbs most of the visible liquid.
- When most of the visible liquid has been absorbed, reduce the heat to very low.
- Cover the rice, and allow to steam for 20 minutes.
- Rice is done when all the liquid is absorbed and grains are fully cooked.
 | Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health. No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’ |