The Art of Cooking Rice
Rice is the seed of the monocot plants Oryza Sativa(Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the grain with the second-highest worldwide production, after corn, according to data for 2010.Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by humans. That is information is from the encyclopedia now Aim going to talk the way Puerto Ricans cook rice specially the way I cook it, when it comes to white rice I follow a Chinese method were one may cook it with little or no oil but you most watch the rice cook all the way through and most lower the heat as the water evaporates till there is no more and put the lid so it finish cooking be it self.
Now the way we cook rice with something else like beans, meats or veggies will varied from household to household in the Island but basically is all the same. The real secret is in the 'sofrito' a mix of garlic, onions, green and red peppers and cilantro the mixer should be cook in some oil in the bottom of the pot but not fully just enough so the juice come out 'sofreir' once that is done just throw in the ingredients beans, chopped meat or veggies add water salt and pepper to taste and a small package  of 'sazon accent' Spanish annatto with flavor, bring it to a boil pour in the rice once the rice start to stick you move it around and mix it all together and reduce the heat little by little till the is no water then put the lid on it fifteen  minutes later rice is done.