Dominican Rice

Maybe the best thing about NYC is cheap, delicious Dominican food. A friend I work with taught me the secret to Dominican rice. The tricky thing is you have to buy two spices that are common here, but might be hard to find elsewhere: Adobo and Sazon.

Sorry this is a little imprecise - might take a couple of times to perfect it.

1 med. onion
1 T. tomato paste
1-2 tsp. Adobo
1 packet Sazon
2 C. rice

Sautee an onion in a medium-sized pot. Add tomato paste, Adobo and a packet of Sazon. Add some water and stir. Add rice and stir well. Cover with water, which should be about 1/2 inch above the rice line. Boil until water is nearly all boiled off, rice will still be very wet. Reduce to a simmer and cover with tin foil. (If you cover with a lid it will turn out more like Asian rice - with tin foil it ends up much drier.) Let simmer about 20 minutes and test. If it isn't totally cooked, you can add a little water and let it continue steaming. Taste and add more Adobo if it needs salt.

Serve with black beans, any fish or chicken, plantains. Delicious!