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"I make it with no peppers or saz�n, but I do use "sofrito". The sugar and vinegar are really important. I add 2 bay leaves and remove them after cooking. That gives you the authentic Cuban taste."
"In Puerto Rico we boil the water first, with the salt and oil. Then add the rice and reduce the heat to med-hi. When it dries, we mix the rice, reduce the heat to low and cover until the rice is tender (about 20 minutes). This makes for the fluffiest rice."