Spanish Rice and Sofrito Ribs

• 3 cups of Molinera Rice (washed)
• 3 large tablespoons of
Molinera Sofrito
• 1 large piece of panceta/salt pork fat back.
• Jar of Molinera Spanish Olives
• 1 can of tomato sauce
• small pork ribs already cut
• achote oil/sazon
• 1/2 Jar of Molinera Pimentos
• 2 Tablespoons of
Molinera Alcaparrado
• salt
• pepper
• garlic
• oregano
• 12oz beer
• two tablespoons of whiskey,
rum or scotch
• 1 can of pigeon peas

Take the Panceta and cut it up into small cubes and place in a small sauce pan to cook.

In the pot that you will be cooking the rice in Add the ribs and cover them with the whiskey/rum or scotch, salt, pepper, garlic, and oregano then pour the beer in the bottom of the pot and cover. Let them steam in the beer until they are almost completely cooked and tender.

In the other pot with the Panceta, when it starts to brown add the sofrito to the pot and stir it all up. let simmer for about 1-2 minutes but do not let it burn.

Add the can of tomato sauce, the Alcaparrado and chop up the pimientos and add them also. stir in Achote oil until it becomes a orangish red color. The Achote oil will add color to the rice.

Add the Tocino/sofrito mix with pigeon peas to the pot of ribs and stir and cover and let simmer for 5 minutes, this will coat the ribs and they will absorb all the flavors.

Remove the ribs and add Molinera Spanish Olives. Take three cups of Molinera Rice and rinse thoroughly then add to the pot. Add enough water if needed to cover the rice by at least two centimeters. Let cook uncovered until all the water has been absorbed by the rice. Stir rice from the bottom to make sure to get all the flavors that have sunk to the bottom. Cover, reduce the heat and let steam until the rice is the consistency that you like (15 minutes) . Serve and Enjoy