Arroz Con Condules

NEED:

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1 pack cut-up pork meat

1 can of condules

1 can of tomato sauce

Bay leaves

1 onion

1 green bell pepper

Sofrito

Cilantro

1 jar of Spanish olives

1 package of Goya Sazon Con Azafran

1 package of Goya Sazon Sin Achiote

Adobo

Caldo de tomate bouillon

2 coffee size cups of rice

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1st: Wash meat and season with fresh garlic and salt. Let it marinate, then brown the meat with oil. While it is cooking, prepare and cut up the onion (large pieces so it's easier to remove in 3rd step) and bell pepper.

 

2nd: Add onion and green bell pepper and fry a little. Add the 2 packages (Goya con azafran and sin achiote), sofrito, half a cup of tomato sauce, olives, 4 bay leaves, 2-3 tablespoons of Caldo de tomate, bullion, and adobo.

 

3rd: Add 4 coffee cup size of water and a can of condules with the juice. Add the cilantro too and let it boil. When it arrives to a boil, remove onions and cilantro.

 

4th: Add 2 cups of the coffee size cups of rice, cover, and let it cook for about 25 minutes (until fully cooked)

 

5th: Enjoy!