Yellow Rice
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

TIP: Rice is best cooked when you use a pot with a thick bottom (about 1”) one that holds well the heat
TIP: Water should be at least 1” above the rice

Heat oil in a pan and add the sofrito, salt, pepper and bay leave. Stir

Wash rice until water runs clear and drain

Transfers washed rice to the cooking pot and stir well to blend.

Add water, olives and chicken bouillon stock and stir

Cook rice on medium-high heat and stir once.

Once it simmers stir and cover tightly for 20 minutes on low heat.  DO NOT REMOVE LID BEFORE 20 MINUTES

Serve with chicken breast  Milanese, salad, maduros