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

2 lbs (4 cups) of rice long grain
2 1/2 cups of water
1 1/2 Maggi chicken bouillons, diluted in 2 cups of hot water
1 teaspoon of salt
1/3 cup of pitted olives
1/4 teaspoon of black pepper & cumin
1 bay leave
1/3 cup of sofrito
1/2 cup of  annatto oil

1 large can of corn
1 can of lima beans
½ of a cup of green beans
1 small onion, chopped
1 green and red pepper
2 large garlic cloves, finely minced

TIP: Rice is best cooked when you use a pot with a thick bottom (about 1” thick)
TIP: Water should be at least 1” above the rice. The more water or liquid, the more soft and mushy the rice will be

In a large pot, saute the corn, beans, olives, garlic and onions

Wash rice until water runs clear and add to the pot. Saute for 2-3 minutes, while stirring

Add the, chicken bouillon stock, water and stir. Cook rice on medium heat. Stir ocasionally

Once it simmers stir and lay the bell peppers on top.

Cover for 20 minute and simmer on low heat. DO  NOT UNCOVER BEFORE TIME

Serve with salad, maduros or tostones