TipsyTraveler
DIS Veteran
- Joined
- Jan 9, 2014
- Messages
- 4,699
I’m not who you were quoting, but I put the Sazon in the rice!For me it's a dish I grew up eating but mostly versions from Latin and British Caribbean countries so I'm finding it interesting how they are cooked and viewed by others. Never too old to learn.
@Sabeking : Sauté onion, green pepper in olive oil. Put in can of drained beans, add 1/2 cup water, teaspoon of vinegar and a packet of Sazon by Goya. Bring to high heat,then simmer. Sprinkle on some Adobo and serve.
Didn't think anyone else on this thread knew what Sazon was so didn't mention it.![]()
