Wash fish and pat dry with a paper towel. Heat oil in a medium-size nonstick skillet on medium-high heat and add fish.
Brown for 2 minutes. Turn and brown second side 2 minutes. Salt and pepper to taste.
Lower heat to medium, add sofrito, cover and simmer 5 minutes for 1\" thick fish. Simmer 3 to 4 minutes for 3/4\" thick fish.
tep 3 and continue(Sofrito is a Spanish tomato and onion sauce
Put 3 cups of water in a pot.
Add candules, olive oil, olives, adobo, sazon and sofrito.
Bring to a boil.
Add rice, while stirring constantly.
Put on low heat.
Cover pot and cook 15 to 20 minutes.
After about 6 minutes, stir.
Cover and let cook for remainder of time.
Serve with your favorite meat recipe.
Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
season chicken with adobo and 2 packets of sazon until well browned.
add every thing else and cook for 1/2 hour
then add 1 can of beans and the other packet of sazon.
cook for another half an hour, the last 5 min of cooking add spanish olives.
serve with yellow rice.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
adobo, rice, water and reserved sofrito. * Cook's Note: Do not
eat. You'll know your sofrito is ready when the tomato
live oil; add strained olives, sofrito (Spanish seasonings), pigeon peas, oregano, bay
To make sofrito - Chop the onion and peppers
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
dd the sazon and the sofrito.
Stir and let simmer
hred meat, set aside.
Sofrito:
Transfer 2-3 Tablespoons
ery hot.
Stir in Sofrito and stir for 20 seconds
Saute onions in olive oil.
Add sofrito and other seasonings. Add water and bring to boil.
Add rice and cook on high temperature for 2 to 4 minutes, stirring occasionally.
Lower temperature and let simmer for 10 to 15 minutes or until rice is cooked.
tAdd Chicken Broth, water, salsa, Sofrito Sauce, garlic salt, red pepper
until mixture is smooth.
Sofrito keeps 3 days in the
Cut beef in small pieces.
Put in a large bowl.
Add garlic salt, vinegar and oil.
Cover.
Put in refrigerator overnight. Next day, pour beef mixture in a large pot with water.
Cook until tender.
Add onions, pepper, sofrito and the tomato sauce.
Cook until done.
In a big pot heat up 2 tbsps oil on a low flame and put in the Sofrito and all the other ingredients except rice and water.
Stir fry for 3 minutes.
Then put the rice in and stir well.
Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
As soon as the rice is dry, turn the rice over,in the pot, put the cover back on and put on low flame for 20 minutes.
After 20 minutes turn rice over again and serve.
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.
With the motor running, add the remaining ingredients one at a time and process until smooth.
The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
*If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 1/2 bunches.
Saute Sofrito, sasson and tomato sauce.
Add beans and pumpkin.
Cook over low heat until broth thickens.
Season to taste and remove from heat.
Serve with chicken and rice or with white rice.