How to make it

  • Wash & drain rice, set aside
  • In a large pot over medium heat add 1 tbsp of oil
  • To this oil add the tomato paste, condiment,recaito,seasonings,garlic powder,onion powder and pinch of oregano.
  • Add in the 2 cans of drained corn and saute for several minutes
  • To this mixture add the 4 1/2 cups of chicken broth
  • Adjust salt to taste.
  • Raise the heat to medium high, add the washed rice and the sprigs of cilantro, stirring to coat the rice and bring to a boil; add the rest of the oil and cook until most of the water is absorbed.
  • When the water is absorbed, stir the rice so that the rice from the bottom is on the top.
  • Lower the heat to low, cover with aluminum foil and a tight fitting lid.
  • Cook for 30 minutes or until the rice is soft and fluffy.
  • DO NOT remove cover as steam will escape and rice will not be cooked uniformly.
  • When finished cooking give the rice one last turn in the pot and serve hot.

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