Arroz con Jueyes Recipe from Puerto Rico | Rich Flavors and Textures

Name: Arroz con Jueyes Recipe from Puerto Rico | Rich Flavors and Textures
Ingredients: 4 tbsp of annatto oil; 12 cooked crabs, or 1 lb (454 g) of lump crabmeat; 1/2 cup of basic recaito (sofrito); 1/2 cup of chopped manzanilla olives; 1 cup of tomato sauce; 3 cups of parboiled long-grain rice; 4 to 4 1/2 cups of boiling water (you can use the same water used to cook the crabs)

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Experience the classic Puerto Rican dish Arroz con Jueyes with long-grain rice, crabs, sofrito, manzanilla olives, and tomato sauce. Indulge in the refreshing tangy flavor of Arranco and explore...

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Ingredients

4 tbsp of annatto oil
12 cooked crabs, or 1 lb (454 g) of lump crabmeat
1/2 cup of basic recaito (sofrito)
1/2 cup of chopped manzanilla olives
1 cup of tomato sauce
3 cups of parboiled long-grain rice
4 to 4 1/2 cups of boiling water (you can use the same water used to cook the crabs)