Goya Sofrito Spanish Rice Food

GINA'S MEXICAN RICE

Steps:

• Heat the oil a large saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the rice, chicken broth and the sazon packet and stir until the rice is coated with the oil and toasted. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15 to 20 minutes. Remove the lid and fluff with fork. Gently fold in cilantro and transfer to a serving bowl.

ARROZ CON GANDULES ( RICE AND BEANS)

Steps:

• Rinse starch off the rice, this IS important.
• Dice ham steak or Spam.
• Pour oil into 4-5 quart cooking pot ( make sure its a large wide pot, not a thin deep one).
• Add sofrito and fry on medium heat for 1 minute.
• Add ham and fry for 1 more minute.
• Add tomato sauce and heat through for 30 seconds.
• Add sazon, salt and water and bring to a boil.
• Add pigeon peas and olives and boil 5 minutes.
• Add rice and mix around with spoon once.
• Bring to boil on HIGH heat until water has evaporated to the rice line.
• Lower temperature to low/medium low and cover TIGHT with lid ( add foil or banana leaf if need be to make it a tight seal).
• Cook for 25-30 minutes.
• Uncover, serve and enjoy!

EASY SPANISH RICE AND BEANS

Steps:

• Heat oil in sauce pan.
• Add sofrito, recaito and garlic, sauté 5 mins (do not burn garlic).
• Add rest of ingredients (except cilantro) and bring to boil.
• Reduce heat, add chopped cilantro, cover and simmer until pumpkin is soft and liquid is reduced to desired consistency.
• Serve hot over white rice.
• (Side note: may taste a little salty but it is served over plain white rice so it is not salty when you eat it).

RED BEANS AND RICE

Steps:

• In a large heavy pot, with a tight fitting lid, put the 2 and 1/2 cups water, the tablespoon of vegetable oil and 1/2 teaspoon of salt.
• Bring to a boil and stir in the rice.
• Bring to a boil again over medium high heat.
• Stir.
• Boil for about 1 minute and then put on the lid and reduce the heat to medium low.
• Cook for about 20 minutes WITHOUT LIFTING THE LID.
• After the 20 minutes or so, take off the lid and with a large spoon begin lifting the rice from the bottom and bringing it to the top.
• Check for doneness.
• If not quite done, put the lid back on for another 10 minutes and check again.
• When done, put the lid back on and reduce heat to low for another 5-10 minutes and then turn off the heat.
• (The best type of pan to use for this is a heavy cast aluminum dutch oven type pan--do not try to use stainless steel pans for this).
• Beans: In a medium saucepan put the can of beans, the tomato sauce, salt, Goya Sazon con Achiote, Goya Sofrito, garlic powder, and the cubed cooked potato.
• Place over medium low heat and cook stirring occasionally without a lid until it is thickened and hot.