Puerto Rican Salmorejo Stewed Crab and Tomatoes With Rice

Ingredients

• 1 tablespoon extra virgin olive oil
• 6 mini sweet peppers (or yellow, red, or orange bell pepper), diced (about 1/4 cup)
• 1/2 cup green bell pepper , diced (about 1/2 cup)
• 1 cup medium white onion , diced (about 1 cup)
• 3 cloves garlic , minced
• 3 large Roma tomatoes , diced (about 2 cups )
• 1 (8-ounce) can of tomato sauce , about 1/4 cup
• 2 tablespoons recaito , store-bought or homemade
• 1 1/2 teaspoons Sazón con culantro y achiote seasoning , store-bought or homemade
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 6 stuffed Manzanilla olives
• 1 tablespoon capers , drained of brine
• 1 pound crabmeat (lump, backfin, or claw, or a combination of these)
• 1/2 cup water
• 1 cup cooked white rice
• Fried green plantain chips (optional)

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