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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 46 |
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There was a fellow Puerto Rico that stayed with us while working with my husband, he taught me to make this rice dish and now it is one of out family favorites. Thank Louis, we miss you Ingredients:
1 tsp minced garlic |
1 medium onion diced |
1/2 bell pepper |
7.5 can tomatoe sauce |
2 cups water |
1 can of diced tomatoes, juice seperated |
2 packages sazo n goya |
2 tbls goya adobo |
15.5 oz can pinto beans |
14.0 oz can corn |
1 cup rice |
any left over chicken, pork chops or roast you have in your fridge |
Directions:
1. In a large stock pot, oil the bottom of pan with olive oil. Add your onions, garlic and green peppers till you smell the garlic pop, once the garlic pops, add the tomatoe sauce , water, corn, beans, diced tomatoe, 1 cup of the rice, Goya Adobo, salt and pepper, 2 and packages of Sazo'n. (You will find this around the Mexican isle) Bring contents of the pan to a boil then simmer till Rice is done and juice starts to reduce. At this time you will need to add your meat if you want Continue cooking till jiuce has cooked down and very little liquid left.
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