• 4 cups long grain rice
• 2 serving spoons canola oil
• 1 chopped green bell pepper
• 1 chopped red bell pepper
• 1 chopped red onion
• 5 cloves crushed fresh garlic
• 1 cup chopped cilantro
• 1 cup green olives
• 1 package Sazon Goya with Azafran. (You can add 2 packages if you want the color to be richer.)
• Fresh crushed black pepper
• 1 cup diced Spanish sausage (salchichon), optional
• 5 cups water or chicken broth
• 2 tablespoons kosher salt (Note: If you use chicken broth, taste before you add salt.)

In a pan, combine oil, bell peppers, onion, garlic, sausage, cilantro, olives, Sazon and black pepper. Sauté together just until vegetables soften. Make sure you don't burn garlic.

After about 2 minutes on medium-high heat, pour in water or chicken broth and bring to a boil. At this point, you can taste to see if you need the salt. After it comes to a boil, add rice. Stir to make sure the flavor is combined with the rice.

Let it boil on high until the liquid evaporates. Bring down to a simmer. Stir rice to the middle, forming a hill in the middle of the pan with the rice. Cover and let cook for about 30 minutes. Serve with any meat or a nice salad. Enjoy!