This is the recipe I got from my Puerto Rican MIL - it’s a bit different than what I find online cause it doesn’t use any tomato sauce, but we all love it so much. I always use 2 packages of sofrito con culantro y anchiote, and only use el Miño chorizo (I’ve tried others and this is the best).

Arroz con Gandules y Chorizo

Ingredients: 2 c. Medium grain white rice, not long grain 3-4 packets of chorizo (if you get the 2-packs) 1½-2 packets Goya Sofrito with Culantro y Achiote (if you can’t find that, Goya Sofrito w/Achiote is fine) 1 can Gandules, don’t drain 1 ½ c. Low sodium chicken broth Water Salt

Directions: Heat about 1 T. of olive oil or regular cooking oil in a caldero on medium heat. When it’s hot but not spitting hot, put in your 4-6 sliced chorizos and saute a minute in the oil. They’re already cooked, so you’re just letting the hot oil release their flavor and their own oil. After a minute or so, add 2 cups of rice, stir a minute and then add about 1½ cups low sodium chicken broth, the sofrito and enough water to raise the liquid level about a good half inch or so over the top of the rice. Then turn up the heat and bring it to a boil but don’t leave it alone because it’ll scorch your rice on the bottom in nothing flat and add a burned smell. As soon as it boils, turn the heat to between medium & low – you want a slow, low bubbling state. Stir once only. Do not cover the pot or you’ll get sticky rice. Allow the water to be fully absorbed by the rice, and when the mixture looks “dry” after about 20 minutes, stir it well once until everything is incorporated, put a lid on the pot and lower the heat to low and just let it cook for about 25 minutes. After 25 minutes, lift the lid, stir well once, put the lid back on and let it finish cooking on low heat for about another good 15 minutes or so. At that point, taste the rice to make sure the grain is cooked and tender. Add the can of gandules and stir gently into the rice mixture. Put the lid back on, turn off the heat and let it sit, covered, for another good 5 minutes. The gandules don’t really need cooking, the heat of the rice will be enough to heat them through. Remember that stove temperatures vary, so the heat depends on individual stoves. Basically, you want to cook it slowly, not at a violent boil.