Average Rating: 0TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 18 servings (3/4 cup each).Ingredients
- 1/2 cup sofrito
- 2 tablespoons canola oil
- 4 cups uncooked long grain rice
- 1 envelope Goya sazon with coriander and annatto
- 7 cups water
- 1 can (15 ounces) pigeon peas, drained
- 2 cans (5 ounces each) Vienna sausage, drained and chopped
- 1/2 cup tomato sauce
- 1-1/4 teaspoons salt
- 1 envelope Goya ham-flavored concentrate
- 1/2 teaspoon chicken bouillon granules
- 1/4 teaspoon pepper
Instructions
- 1. In a Dutch oven, cook Sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.
Nutrition Facts
3/4 cup: 220 calories, 5g fat (1g saturated fat), 14mg cholesterol, 537mg sodium, 38g carbohydrate (1g sugars, 2g fiber), 6g protein.