Recipes- Main Meal

Orange Sofrito Sauce (dipping sauce for spring rolls) 1 1/2 cups of fresh orange juice 4 tablespoons of rice vinegar 1/4 cup of sugar 1/2 cup of Buena Fiesta Sofrito 4 tablespoons of corn starch 4 tablespoons of water To a medium saucepan, add orange juice and bring to a simmer. Add rice vinegar, sugar and sofrito. In a small bowl, whisk corn starch and water together and slowly add to pan, whisking to blend. Let simmer for 2 to 3 minutes and then remove from heat. Cover and chill in refrigerator. Served with chilled spring rolls.

Recipes- Main Meal

Spanish Style Red Beans and Rice

              1/4 dried red beans, soaked over night
              1/2 chicken flavored bouillon cube
              1 carrot, thinly sliced
              1 celery stalk, thinly sliced
              1 teaspoon Royal Cuisine Chopped Garlic
              6 ounces of tomato sauce
              2 tablespoons of Buena Fiesta Sofrito
              1 cup of water
              Savon Goya, a powdered flavoring
              1 cup of brown rice
              1/2 teaspoon of salt
      Bring the beans and enough water to cover them to boil in large
      saucepan. Reduce heat and simmer until beans are tender, about    
       1 1/2 hours, adding water as needed.
      In a large saucepan combine the tomato sauce, Sofrito, bouillon
      cube, carrot celery and garlic Cook over medium heat about 10
      minutes. Add the cooked beans, Savon Goya and water. Cook until
      heated through, about 5 minutes.
      Prepare the Rice: In a small, heavy pot that has a good heavy lid      
        that seals well, add 2 1/4 cups of water, 1 cup of brown rice and
      1/2 teaspoon of salt.
      Bring this to a boil, then turn the heat to very low, put lid on, and       
       simmer for about 40 minutes.
      When rice is done, remove the pot from the heat and fluff the rice.
      Return the lid for about 5 minutes. Serve the beans over the rice.
      Makes about 4 servings. ( This recipe contains 8 grams of           
       dietary fiber but only 0.5 grams of saturated fat and 460 mg     
       of sodium per serving, making it an excellent healthy               
       alternative.)
              

Chicken Sofrito with Rice

      1/4 cup of oil
      2 1/2 cups of rice, uncooked
      3 1/2 cups of water
      2 1/2 lbs fryer chicken, cut up
      8 ounces of tomato sauce
      2 teaspoons of salt
      1/2 cup of Buena Fiesta Sofrito
      2 env. Sazon seasoning for flavor and color
      Red Pimientos, optional for decorating top of rice

      Heat oil in cooking pot, saute sofrito, chicken, sazon
      seasoning; add tomato sauce when chicken is brown
      then add water and salt. All this at moderate heat then
      at high heat until it boils. Add  rice when water is
      absorbed, cover and cook over low heat about 1 hour
      until chicken is tender. HINT:Rice should be stirred
      only twice so as to prevent sticking to bottom of pot.
      Too much stirring may cause rice to be sticky instead of
      loose. When rice is done serve on platter and garnish
      with sliced peanuts. Makes 6 servings.