Tostones (fry plantains)

5 tablespoons of oil for frying

2 plantain, peeled and sliced

Salt to taste (optional)

Heat the oil in a large skillet. Slice plantains and fry them in the oil on both sides (3 1/2 minutes per side approximately). Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down. Return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

Habichuelas Guisadas (beans stew)

1 tablespoon of oil (or olive oil)

1/4 cup tomato sauce

3 tablespoons Sofrito sauce

1 /2 inch slice of ham cut in squares

1 (.18 ounce) packet Sazon Goya with Culantro & Tomato (Coriander & Annato)

1/4 teaspoon of black pepper

2 15 oz. black beans, drained (or 1/2 pound of dry beans soaked in water overnight)

1 1/2 cups of water

Salt to taste

Heat oil in a saucepan over low heat. Add tomato sauce, sofrito, sazon, ham, and pepper. Cook, stirring for about 3 minutes. Add beans, water, and salt. Bring it to boil, cover, and simmer for 20 minutes, or until sauce has thickened.

Pollo Guisado (chicken stew)

1 chicken cut in individual portions
2 medium potatoes, cut in squares
1/2 teaspoon of salt and black pepper (or use Adobo) 2 tablespoons of oil
5 tablespoons of Sofrito
1 8 oz. can of tomato sauce
10 olives
2 bay leafs
1/2 green bell pepper, cut in slices
2-3 cups of water
Some chopped cilantro (optional)

Cut chicken in individual pieces and season it with spices. Heat oil and brown chicken both sides. Add green pepper, bay leafs, sofrito, tomato sauce and olives. Stir and bring it to boil. Add water and turn heat to low setting. Add potatoes after 15 minutes of cooking. Simmer at low heat for 30 minutes approximately or until chicken is done. Stir every 15 minutes.

Makes approximately 8-10 servings

Arroz con Gandules (Rice with green pigeons peas)

2 Cups of Extra Long Grain White Rice (rinse until water is clear)

4 Tablespoons of oil

2 Tablespoons of Sofrito

¼ cup of tomato sauce

1/4 cup of green peppers, in thin stripes

1 envelope of Sazon Goya with Coriander and Annatto (con Culantro y Achiote)

1 15 oz, can of green pigeon peas

1 teaspoon of salt

¼ teaspoon of black pepper

2 3/4 cups of water

Turn stove at medium heat. In a pan heat oil and add sofrito, green peppers, and tomato sauce. Stir-fry this mixture for 2 minutes. Add rice to this mixture and stir-fry for 3 minutes. Add water (add water until it is about 3/4 inch above the rice level). Add green pigeon peas, sazon goya, black pepper and salt to taste. Bring it to boil and cover. Cook at low heat for 19 minutes. Turn off heat and do not uncovered for another 10 minutes. Stir rice before serving. Add chopped cilantro if you wish.