I use authentic, homemade recaito. But, store bought frozen recaito is fine.
- 2-3 tbsp oil
- 1 1/2 cup white rice
- 1/3 can tomato sauce
- 1 tbsp garlic powder
- 1 tbsp adobo seasoning
- 1/2 packet of sazon culantro y achiote
- 2 chunks of recaito (1 tbsp each)
- 1 1/2 cups of water
Rinse rice with water to get the starch out.
Heat oil, recaito, tomato sauce, sazon, adobo, and garlic powder on medium until all melted together. Add rice and stir. Add water. Cook on medium until the water is absorbed. Then, lower temperature to low and cover with a tight lid.
Cook for 15-20 minutes. Then, take it off the heat, fluff with a fork, and serve.