Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30 minutes

4 cups of rice
4 cans of calamari, do not drain liquid
½ cup of olive oil
6 cups of water
1 onion, chopped
1 red bell pepper, cut Julienne Style
3 garlic cloves
1 Maggi chicken bouillon
½ teaspoon of hot pepper flakes (optional)
2 twig of time
Salt (to taste)
¼ teaspoon of freshly ground pepper
3-4 twigs of cilantro

TIP: Always taste before adding salt

TIP: Water should not be more then 1-2" above the rice. The more water or liquid it has, the more soft and soggy the rice will be

TIP: For al dente texture, add 1-1.5 cups of water for every cup of rice. For a softer texture, add 2 cups of water per cup of rice

In a deep pot, add oil and sauté garlic, onions, thyme, cilantro, and black pepper.

Then add the calamari with their juice, chicken bullion. Sauté for a 5 minutes.

Wash the rice until water runs clear and add it to the pot. Sauté for a minute and stir.

Add the water, stir and let simmer in medium heat.

Once simmered, add the red pepper and place on top of rice

Cover and let it cook for 20-25 minutes, on low heat

Serve with fried green or ripe plantains or salad