In this recipe you can always adjust the ingredients to your own liking but for it to taste like Martinez’s home cook rice you will need:

• Salt
• Pepper
• Sazon
• Adobo
• Cooking oil
• Fresh garlic
• Fresh onion
• Fresh cilantro
• Green pigeon peas
• Olives
• 1 cup of rice
• 1 & 1/2 cup of water ( or pour the water until you cover the tip of you pinky and stop when you’ve each your first distal interphalangeal joint )

A hint of where your distal interphalangeal joint is the first crease of line on your finger.

To start off we will chop up some onion, garlic, and cilantro however you like. Put them on the side when your done chopping them up.

Take your can of green pigeon peas, drain the water out and rinse it after you open the can. If you’re building you immune system you can always chose not to rinse it under water but you’ll have to drain the liquid in the can out.

Then I would open your can of olives and set four to five olives on the side for you to snack on.

I would take an extra four to five olives and start dicing them for the rice.

The last thing for preparation would be your rice. With one cup of rice, put it in any size container and wash the rice four to five times (please do not use soap). 😂

You will rinse the rice and use your hands to swirl the rice around in a circular motion. Pour the water out and repeat the steps four to five times until the water is somewhat clear.

Always drain as much water as you can out of the rice.

Congratulations!🎊 This is the half way point.

You will now pour your oil slowly in a pot for four seconds. It should create a small to medium size circle.

Turn the fire on high and let the oil heat up a little bit. Count up to ten Mississippi and it should be ready.

Toss your garlic, onion, cilantro, green pigeon peas, and olives into the pot. Let it cook for a couple of seconds until you can smell the garlic in the air.

Before the garlic becomes too crispy, put the rice into the pot and mix everything around.

Add one pack of Sazon for color.

Two to three pinches of salt and pepper.

Four to Five pinches of Adobo.

After you mix the seasoning around in the pot, you will add the water into the pot. Remember it will be one and a half cup of water or fill the water from your pinky to your first distal interphalangeal joint.

It is always good to add a little less water if you are scare that the rice is going to be too mushy.

Now it’s the waiting game. All you have to do is sit back and relax until it’s time to turn the stove down to medium low.

You will keep the stove on high or medium high until the water starts bubbling and you slowly see the water disappear. When all you see is a layer of seasoned rice that is when you’ll turn the fire to medium low.

If you enjoy or haven’t tried the crispy layer of rice, I would suggest pouring a thin layer of oil in a circle where your pot and rice meets. Close the lid after and wait fifteen minutes until your rice is fully cooked.

Check on your rice five minutes before it hits the fifteen minute zone so you know if you need to add more water or not.

You will need to add a splash or two of water if your rice is still hard in the middle.

After you determine if your rice need more water or not, cover the rice back up and turn the stove down to low. Let the rice cook on low for the rest of the time until it is fully cooked.

Please remember to turn the stove off when the rice is done cooking. I am not responsible for others safety.

Thank you and I hope you’ll enjoy Martinez’s Home Cook Rice!