Long grain rice
Olive oil (around 1Tbsp)
Sofrito (it is the base of Puertorican dishes. Basically onion, garlic, pepper, aji, culantro and oregano in a food processor). I personally like to chop everything fresh at the time of cooking.
Annatto (also known as achiote, is what gives the yellow color to the rice).
Pumpkin (cut in little cubes)
Salt to taste
Heat the oil and add the sofrito (or the fresh ingredients for it), the Annatto, the pumpkin, the tomato sauce, a pinch of salt and cook them for about 2 minutes. Add the rice and mix it very well until it is cover by the mixture. Add water (1 1/2 cup for 1 cup of rice), stir and cover. Turn the heat to medium and let it cook until all the water is absorbed. Once the water is totally absorbed stir one time, cover and turn the heat to low. Let it cook and check if the rice is soft. If not, you can stir again and let it cook longer.
Hopefully I'm not forgetting anything. Also, any Spanish section at the supermarket or Spanish market has a version of Annatto (in powder, choose one with no MSG) and Sofrito (in a jar) but I like to cook old style and hate using the artificial stuff.
Hope this helps!
Last edited by Renacer; 02-03-2010 at 07:42 AM.