YELLOW RICE

2 cups long grain rice ( I use Cinta Azul, but Uncle Bens is great)
2 1/2 cups water or chicken consommé
3 tb Extra Virgin Olive Oil
2 ounces lean cured ham or Pancetta (optional), chopped
1/3 cup Sofrito
1/2 cup white wine or beer
1 package Sazón Goya con Culantro y Achiote (or 1 tsp ground Bijol)
2 tsp. Salt or to taste
Ground pepper (optional)

Wash the rice and drain to rid it of starch. In a caldero (heavy iron pot) or in a good Circulon sauté skillet (that is the one I use now) heat the oil and cook the chopped ham, Sofrito, Sazón, salt & pepper if using it. Sauté for 4 or 5 minutes. Stir in the rice and mix until it obtains a uniform color. Mix the wine or beer with the water and add to the rice. Lower the heat to Medium and cook uncovered until the water disappears and craters are formed. Move the rice from the bottom up and cover. Lower to Low heat and cook exactly 18 TO 20 minutes. You will achieve a perfect Yellow Rice. This recipe is the base for a perfect Paella.