Vegetable Rice
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3# Rice medium grain
1/4 cup Sofrito
1/4 cup Onions, small dice
1/4 cup Cuban Peppers, small dice
5 oz Cooking Ham, Julienne
6 cups Water
8 oz Mixed Vegetables, frozen
3 tbsp. Butter
1 tbsp. Vegetable Oil
1 clove Garlic, Crushed
Pinch  Salt, Pepper & Cumin
1 tbsp.  Beef Base-Beef Bouillon Cube
1 tbsp Sazon


Procedure:
    1) Heat the pot for the rice, add cooking ham, and cook for 15
    minutes and stir constantly
    2) Add onions & Green peppers; Season with salt and black
    pepper. Clean the bottom of the pot with a wooden spoon (or
    plastic), to release the flavors from the residue that was left in the
    pot from the bacon that was cooked. Continue cooking for an
    additional 5 minutes
    3) Add sofrito, beef base and cumin, mix and stir well; continue
    cooking for 3 minutes
    4) Add rice and the rest of the annatto oil, mixing until all of the rice
    grains are orange
    5) Add 6 cups of water. The water should cover about 1/4 inches
    above the rice that is being cooked. Cook at medium high
    temperature uncovered until the rice absorbs all of the water.
    6) Lower the temperature and stir the rice. Make a dome in the
    center of the pot by flipping (folding) the rice. This procedure will
    assure you that the rice will be cooked at the desired consistency.
    Cover the pot and cook for 25 minutes
    7) Stir the rice and cover; continue cooking for 15 minutes
    8) In a pot, heat up the butter and vegetable oil; add garlic and cook
    for 2 minutes stirring constantly
    9) Add frozen vegetables and add salt and black pepper, cook for 7
    minutes
    11) Mix the rice and vegetables together
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