• Add the rice to a colander and rinse until the water runs clear. Set aside.
• Prepare the sofrito* by dicing the onions, peppers, garlic, and herbs with a chef's knife or blending them together in a food processor until smooth.

  *Sofrito recipe and tutorial can be found in the recipe index.*
• Add the annatto oil to the caldero and sauté the sofrito (onions, peppers, garlic, herbs) and bay leaf over medium-high heat.
• Pour the liquid from the can of gandules into a 4-cup measuring cup (you'll have ½-¾ cups of liquid), then add the vegetable stock to this until you have 3½ cups of liquid in the measuring cup.
• Once the sofrito is fragrant, add the washed brown rice, vegetable stock, tomato sauce, salt*, and sazón and bring to a boil.

  *Taste the liquid to determine whether you need to add additional salt.
• Once the rice mixture is boiling, lower the heat until just simmering and cover*. Set a timer for 45 minutes.

  *If you have a banana leaf, lay it over the caldero and cover it with the lid to infuse the rice. This will impart authentic Indigenous flavor.
• When the timer goes off, remove the caldero from the heat, and remove the banana leaf. Gently fluff the rice using a fork and replace the lid. Set aside for 10 minutes to rest.

  Serve immediately after resting time.

Pro Tip:

• For an additional boost of healing, add ½ tsp of ground turmeric. Turmeric aids joints, is anti-inflammatory, helps rid the body of free radicals and toxins, and will not noticeably alter the dish's flavor.
• Can be enjoyed as a side or as a main. As a side dish, this recipe feeds 6-8 people. As a main dish, this recipe feeds 4-5 people.