Ingredients

2 cups of Vitarroz Long Grain Rice

2 TB Vitarroz Olive Oil

1 can Whole Kernel Corn

2 tsp Vitarroz Sazon with annatto

4 cups of water

Directions

1. Bring water, oil, and Vitarroz seasoning pack to a boil.

2. Add rice and cook until all the liquid is absorbed.

3. Add the drained can of corn and combine with the rice.

4. Cook the rice tightly covered over a very low heat for 20 minutes.

Enjoy as an accompaniment to your favorite meal.

Ingredients

1 can Vitarroz Pinto beans

1 Tb celery, diced

2 packs Vitarroz Sazon

2 TB Vitarroz Tomate Paste

1 tbsp. Vitarroz Adobo

2 sprigs of cilantro

1 pinch of dried oregano

1 garlic clove, minced

4 cup of water

Directions

1. In a large saucepot saute the onion, garlic, oregano, peppers, celery, and Vitarroz seasonings until translucent.

2. Add the tomato paste, and cook until it turns a rust color, add the beans, water, and cilantro and bring to a boil.

3. Add the rice and stir to combine.

4. When the liquid has been adsorbed, cover and adjust the heat to low.

Enjoy this rice dish as an accompaniment to your favorite meal.

Ingredients

1 cup Vitarroz Yellow Rice

3 1/4 cups water

3 teaspoons chicken base (or beef base if serving with red meat)

1 onion, chopped

3 or 4 stalks of celery, chopped

1 clove garlic, chopped

4 ounces mushroom slices

2 tablespoons butter

Salt and pepper to taste

Directions

1. In a colander, rinse rice with warm tap water.

2. Reduce heat to a simmer, cover and cook for 35 to 40 minutes or until rice is tender and moisture has been absorted.

3. Set rice aside.

4. in a heavy skillet melt butter.

5. Add vegetables to skillet.

6. Sauted vegetables until soft and lightly browned.

7. Remove from heat.

8. Season to taste.

9. Combine with rice and serve.

Container: heavy sauce pan with tight fitting lid and skillet.

Ingredients

1 can vitarroz black eye Peas, rinsed and drained

1 small red onion, diced

1 small green bell pepper, diced

1 small red bell pepper, diced

2 tb vitarroz vinegar

1 tb vitarroz olive oil salt and pepper to taste

Directions

Place all of the ingredients in a large bowl and toss.

Garnish this salad with the tops of cilantro or parsley.

Ingredients

1 Can Vitarroz® Peas

10 cups water, divided

2 celery tops, whole

1 small onion, whole

1 clove garlic, peeled and crushed

1 beef bone with some fat

1/4 teaspoon dried thyme

1/4 teaspoon hot pepper sauce

1 teaspoon granulated sugar

4 green onions, sliced w/tops

3 nibs celery sliced

2 teaspoon lemon juice

2 teaspoon chicken bouillon granule

4 cups cooked chopped meat

Directions

1. In a large soup pot or a dutch oven, soak rinsed peas in 2 cups cold water for 1 to 2 hours.

2. Add remaining 8 cups water, celery tops, onion, garlic and beef bone.

3. Add thyme, hot pepper sauce, sugar, green onions, sliced celery, carrots, chicken bouillon granules and lemon juice.

4. Stir well simmer for 30 minutes.

5. Add chopped meat; simmer for 30 to 45 minutes.

Serve hot.

Ingredients

1 clove garlic, minced

1/2 tsp. black pepper or to taste

1/2 tsp. Vitarroz® Adobo Light with Pepper

A pinch of oregano

1 tbsp. Vinegar (or lemon juice)

1 lb. trimmed loin or fillet of beef (1/4 inch thick slices)

1 tbsp. Vitarroz® Corn Oil

2 large onions, sliced very thin

1 can of Vitarroz® Kidney Beans in Sauce

2 cups of Rice Extra Long Grain

Directions

1. Mix garlic, black Pepper, Adobo, oregano, vinegar and marinate the beef.

2. To cook the onions, heat oil in a skillet on low and cook them until barely cooked (keep crisp).

3. In the same pan cook the beef on both sides and serve.

4. To cook the Rice, follow the direction on bag.

5. For the beans just heat them up in a casserole and serve. Serves 4

Ingredients

1 can of vitarroz Gandules

1 can of vitarroz coconut milk

1/2 of a small red onion, diced

1/2 sweet pepper, diced

2 garlic cloves, minced

1 bay leaf

2 sprigs of cilantro Pinch of oregano

1 pack of vitarroz sazón

2 tb vitarroz olive oil

2 tsp vitarroz tomato Paste

2 cups of water

Directions

1. In a large saucepot, sauté the onions, garlic, pepper and tomato paste.

2. Once the tomato paste has turned the color of rust and the onions are translucent add the gandules, and stir to combine.

3. Add the water, cilantro, bay leaf, and vitarroz sazon packet. allow this to simmer for 10 minutes, stirring often.

4. The gandules should have thickened slightly.

5. add the can of coconut milk and simmer for another 10 minutes on a low flame.

Gandules are best served over a bed of rice.