Ingredients
g
3 tablespoons garlic oil
s
1 smoked sausage, cut into rounds
c
1 cup cubed chicken thighs
s
6 –8 slices corn on the cob (cut into rounds)
s
¼ cup sofrito
t
1 oz tomato sauce
p
⅓ cup pimento
c
1 teaspoon chicken bouillon
s
1 tablespoon sazón
g
1 teaspoon garlic powder
o
1 teaspoon onion powder
g
¾ teaspoon ground cumin
s
¾ teaspoon salt
c
⅓ cup chopped cilantro
w
2 ¼ cups water
G
2 cups Goya medium grain rice
N
Nonstick ceramic pan
Directions
1
Sear the meat: In a pot, set heat to high and add 3 tablespoons garlic oil. Once the garlic is sizzling, add the smoked sausage rounds and cubed chicken thighs. Sear for 10 minutes, adding the corn slices after 5 minutes so they cook during the remaining 5 minutes.
2
Add seasonings: Reduce heat to medium. Stir in sofrito, tomato sauce, pimentos, cilantro, and all seasonings (chicken bouillon, sazón, garlic powder, onion powder, cumin, and salt). Mix well and cook for 1–2 minutes to combine flavors.
3
Add water & rice: Pour in 2 ¼ cups water and bring to a boil. Once boiling, add 2 cups of Goya medium-grain rice and mix thoroughly.
4
Cook the rice: When most of the water has evaporated, give the mixture a good stir, cover, and reduce heat to low (number 3) for 25 minutes.
5
Finish & serve: Turn off the heat, uncover, stir well, and then cover again for 5 minutes to let the rice rest. Serve hot.
