Ingredients 4 cups long grain rice2 serving spoons canola oil1 chopped green bell pepper1 chopped red bell pepper1 chopped red onion5 cloves crushed fresh garlic1 cup chopped cilantro1 cup green olives1 package Sazon Goya with Azafran. (You can add 2 packages if you want the color to be richer.)Fresh crushed black pepper1 cup diced Spanish sausage (salchichon), optional5 cups water or chicken broth2 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!