I’m not even going to tell you how I acquired some of the ingredients for this. They’re very important ingredients but I have a source……….one that I cannot say, but it’s a great source! (side note: I used Jasmine Rice instead of enriched long grain………stick with enriched long grain) The picture is of the rice before it is ready to cover…..I’m on camera B right now so not many options for cool shots.

Ingredients

2 strips bacon
1 sweet onion, diced
6 ounces tomato sauce
4 aji dulce pods, diced                  (secret source)
5 recao leaves, crushed            (secret source)
2 garlic gloves
2 tbsp. fresh oregano                (nomad garden!)
4 tbsp. fresh cilantro                      (nomad garden!)
2 bay leaves
1 cup garbanzo beans
1 cup yellow corn
4 tbsp. annatto oil
1 tbsp. coriander, ground
6 cups chicken broth
1 1/2 cups white rice

Cook the bacon in a large pot then add the onions and stir until the onions sweat out. Add the tomato sauce, aji dulce, recao leaves, garlic, oregano, cilantro, bay leaves, annatto oil, and coriander.  Cook on medium heat stirring frequently for about 5 minutes then add the garbanzo beans, yellow corn, broth, and rice. Stir once then cook with the cover off until you see the rise starting to rise then cover and cook for 15-20 minutes.  Serve.

Enjoy,

Eric