Type what you have

Ingredients

• ✓ sazon seasoning
• vegetable oil
• onion
• carrot
• broccoli floret
• red bell pepper
• garlic
• vegetable broth
• rice
• adobo seasoning
• pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion, carrot, broccoli, bell pepper, and garlic; cook and stir until vegetables soften and garlic just begins to brown, about 5 minutes.
2. 2 Stir in broth, rice, sazón seasoning, and adobo seasoning; bring to a boil. Reduce the heat to low and cook until liquid is absorbed and rice is tender, about 25 minutes.
3. 3 Fluff rice with a fork to serve.

By Angie Duffy Hernandez

Ingredients

• ✓ sazon seasoning
• mexican beer
• flank steak

Instructions

1. 1 Pour all 8 packets of sazon seasoning into a gallon-sized resealable plastic bag. Add beer, seal, and shake until sazon seasoning is dissolved. Add flank steak and refrigerate 8 hours or overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the bag and discard marinade.
3. 3 Grill steak on the hot grill for about 6 minutes on each side for medium or until desired doneness. Remove steak from gill and let rest 10 minutes. Slice against the grain.

By Soup Loving Nicole

Ingredients

• ✓ sazon seasoning
• garlic
• olive oil
• white vinegar
• adobo seasoning
• black pepper
• oregano
• pork shoulder

Instructions

1. 1 Mix garlic, oil, vinegar, sazon, adobo, pepper, and oregano together to form a paste.
2. 2 Cut a wide pocket at the large end of the roast to separate skin from the fat, leaving skin attached at the sides and stopping before roast narrows to bone. Make 1-inch deep slits under the skin and on all meaty sides, twisting the knife to widen the openings.
3. 3 Stuff the garlic paste into the slits and rub all over the meat. Transfer to a large zip-top bag or ceramic or glass bowl, cover, and let marinate in the refrigerator for at least 2 hours or up to 8 hours.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Remove roast from the refrigerator. Place the roast in a pan on a rack, fat-side up. Cover with foil.
6. 6 Roast in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and remove foil. Continue to roast until cooked through and an instant-read thermometer inserted into the center should read at least 175 degrees F (79 degrees C), about 4 hours more.
7. 7 Let meat rest for 10 minutes before slicing.

By vpecchia

Ingredients

• ✓ sazon seasoning
• chicken stock
• long-grain white rice
• tomato sauce
• olive oil
• salt
• garlic powder
• chicken bouillon

Instructions

1. 1 Place chicken stock, rice, tomato sauce, olive oil, salt, sazon seasoning, garlic powder, and chicken bouillon in the rice cooker; stir to combine. Cover and cook according to manufacturers' instructions for one cycle until rice is tender and fluffy, 20 to 25 minutes.

By jamillet

Ingredients

• ✓ sazon seasoning
• beef skirt steak
• lager beer
• french fry
• queso blanco sauce
• onion
• cilantro

Instructions

1. 1 Place steak, beer, and sazon seasoning in a gallon-sized resealable bag. Refrigerate for 8 hours, or overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Spread French fries evenly on a baking sheet.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook steak for 5 minutes, flipping halfway through. Transfer to a plate and let rest for 10 minutes.
4. 4 Bake fries in the preheated oven until light golden in color, 11 to 15 minutes. Divide among 4 serving plates and drizzle queso over the top.
5. 5 Slice steak across the grain into bite-sized pieces and scatter over the fries. Garnish with onion and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ sazon seasoning
• chicken
• garlic powder
• salt
• cayenne pepper
• white sugar
• bok choy

Instructions

1. 1 Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
2. 2 Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.
3. 3 Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.

By Kimberly

Ingredients

• ✓ sazon seasoning
• tilapia fillet
• olive oil cooking spray
• parmesan cheese
• butter-margarine blend
• mayonnaise
• lemon juice
• lemon zest
• basil
• black pepper
• onion powder
• celery salt

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray.
2. 2 Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.
3. 3 Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side.
4. 4 Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl.
5. 5 Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

By moms2398

Ingredients

• ✓ sazon seasoning
• ground beef
• cheddar cheese
• fried onion
• ranch dressing mix
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 370 degrees F (188 degrees C).
2. 2 Mix ground beef, Cheddar cheese, French-fried onions, ranch mix, sazon seasoning, salt, and pepper together in a medium bowl. Shape into two equal hamburger patties.
3. 3 Air fry until internal thermometer is at least 160 degrees F (70 degrees C), about 6 minutes.

By thedailygourmet

Ingredients

• ✓ sazon seasoning
• olive oil
• tomato sauce
• sofrito sauce
• black pepper
• pinto bean
• water
• salt

Instructions

1. 1 Heat olive oil in a saucepan over low heat. Add tomato sauce, sofrito sauce, Sázon seasoning, and black pepper; cook and stir for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium; cook until sauce is thickened, about 15 minutes.

By FIVEBRIGS

Ingredients

• ✓ sazon seasoning
• olive oil
• chicken breast
• onion
• garlic
• parsley
• celery seed
• salt
• bay leaf
• grape tomato
• chicken broth
• cannellini bean
• chickpea
• brown rice
• peppercorn
• spinach

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low; add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes.
2. 2 Stir grape tomatoes into the pot; cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot; add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil; cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes.
3. 3 Remove pot from heat; stir in spinach until wilted. Transfer chicken to a plate; shred using 2 forks. Stir shredded chicken back into the soup.

By Tricia Vaccaro-Coburn

Ingredients

• ✓ sazon seasoning
• tomato sauce
• sofrito sauce
• adobo seasoning
• oregano
• salt
• beef stew meat
• water
• potato

Instructions

1. 1 Combine tomato sauce, sofrito sauce, adobo seasoning, Sazón seasoning, oregano, and salt in a large pot; simmer over medium low heat for 5 minutes.
2. 2 Add beef to the pot; cook until evenly browned. Stir in just enough water to cover beef; cover pot and simmer for about 1 hour. Add potatoes; cook until potatoes are tender, about 30 minutes more.

By FIVEBRIGS

Ingredients

• ✓ sazon seasoning
• beef sirloin steak
• onion
• beef stock
• olive oil
• white vinegar
• garlic
• salt
• oregano

Instructions

1. 1 Combine steak, onions, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano in a large resealable plastic bag; toss to coat steak with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator at least 4 hours up to 2 days.
2. 2 Transfer steak and marinade to a large deep skillet; bring to a boil. Reduce heat to low; cover and simmer until steak is fork-tender, about 40 minutes.

By HANZOtheRAZOR

Ingredients

• ✓ sazon seasoning
• cooking spray
• pork roast
• garlic
• black bean
• recaito
• green olive
• achiote
• long grain rice
• water

Instructions

1. 1 Spray a large stockpot with cooking spray and set over medium-high heat. Add pork and sauté until browned, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beans, recaito, olives, and sazón seasoning. Reduce the heat and simmer for about 10 minutes.
2. 2 Add rice to the pot and stir to coat. Add water and bring to a boil. Cover and simmer for 20 minutes. Uncover and stir rice at the top, avoiding the slight crust on the bottom of the pot. Remove from the stove if rice has absorbed most of the liquid; if not, cook for up to 10 minutes longer.

By CrazyCat

Ingredients

• ✓ sazon seasoning
• ✓ sazon seasoning
• butter
• chicken breast tender
• garlic salt
• instant rice
• water
• black bean
• garlic salt
• flour tortilla
• mexican cheese blend
• butter

Instructions

1. 1 Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
2. 2 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
3. 3 Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
4. 4 Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
5. 5 Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.

By Jenn79

Ingredients

• ✓ sazon seasoning
• bacon
• beef sirloin
• ground beef
• onion
• tomato
• jalapeno pepper
• chili powder
• cumin

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon, beef sirloin, carne molida, and onion. Saute in the hot cooker for 10 minutes. Add 1 packet sazon; stir to combine. Hit Cancel. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 25 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add Roma tomatoes and jalapeno pepper to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Remove tomato skins carefully and crush tomatoes. Add remaining packet sazon, chili powder, and cumin; mix.

By thedailygourmet

Ingredients

• ✓ sazon seasoning
• swiss cheese
• panko bread crumb
• flour
• egg
• salt
• black pepper
• turkey lunch meat
• chicken thigh
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Cut Swiss cheese into six 2 1/2-inch square pieces.
3. 3 Combine bread crumbs, 2 teaspoon sazonador seasoning, and 1 tablespoon flour in a shallow dish. Combine remaining flour and sazonador seasoning in a second shallow dish. Crack eggs into a third shallow dish; whisk until yellow and frothy, then season with salt and pepper.
4. 4 Take each piece of Swiss cheese and lay on top of 1 piece turkey meat. Wrap luncheon meat around Swiss cheese.
5. 5 Open up each chicken thigh and place a turkey-cheese bundle in the middle. Roll chicken thigh around bundle. Dip each bundle in flour mixture to coat. Dip into egg mixture, letting any excess drip back into the bowl. Press into bread crumb mixture until coated all over. Spray breaded bundles on both sides with nonstick spray and place, seam-side down, into the preheated air fryer.
6. 6 Dip each bundle into flour, then shake off excess. Dip into egg and let excess drip back into the dish. Press into panko to coat.
7. 7 Reduce air fryer temperature to 380 degrees F (193 degrees C) and air fry chicken for 15 minutes. Turn bundles over, spray with nonstick spray and drop air fryer temperature to 370 degrees F (187 degrees C). Air fry until chicken is cooked through, an additional 8 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ sazon seasoning
• water
• white rice
• olive oil
• onion
• adobo seasoning
• garlic
• black pepper
• red bean
• green olive

Instructions

1. 1 Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, Sazón seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes.
2. 2 Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.

By Alicia

Ingredients

• ✓ sazon seasoning
• chicken wing
• cola soft drink
• mustard
• cayenne pepper
• seafood seasoning
• celery salt
• brown sugar
• bbq seasoning
• hot pepper sauce
• cooking spray

Instructions

1. 1 Combine wings and cola in a large bowl. Place in the fridge to marinate for 1 hour.
2. 2 Mix sazon seasoning, mustard, cayenne pepper, seafood seasoning, celery salt, brown sugar, and BBQ seasoning together for the rub.
3. 3 Drain wings and discard cola. Mix wings thoroughly with 1/2 cup hot sauce, then toss in the rub to coat.
4. 4 Preheat oven to 425 degrees F (218 degrees C). Grease a broiler pan with cooking spray.
5. 5 Bake wings in the preheated oven for 30 minutes. Flip and continue baking until crispy, about 20 minutes more. Toss wings with the remaining hot sauce and return to the oven for 5 more minutes.

By Serenityiscooking

Ingredients

• ✓ sazon seasoning
• water
• long-grain white rice
• hominy
• cilantro
• green onion
• egg
• black bean
• sofrito
• salt
• black pepper

Instructions

1. 1 Stir together water, rice, and sazón seasoning in a medium saucepan. Bring to a boil. Reduce heat; simmer, covered, 15 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir in hominy, cilantro, and green onions.
2. 2 Meanwhile, fill a large saucepan halfway with cold water. Bring to a boil. Using a slotted spoon, carefully lower eggs into water. Reduce heat to maintain a gentle boil. Boil 8 minutes for jammy yolks. Remove from water with a slotted spoon and let cool slightly. When just cool enough to handle, gently tap eggs on the counter and carefully peel off shells. Cut eggs in half.
3. 3 Stir together black beans, sofrito, and salt in a small saucepan. Heat over medium-low until warmed through, about 3 minutes.
4. 4 Divide rice and bean mixtures between 6 bowls. Top with eggs and sprinkle with black pepper.

By dinehaus

Ingredients

• ✓ sazon seasoning
• green plantain
• tomato sauce
• cilantro
• sofrito
• olive oil
• garlic
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
2. 2 Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
3. 3 Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.

By Healthy Delights by Libelula

Ingredients

• ✓ sazon seasoning
• olive oil
• sofrito
• garlic
• achiote
• adobo seasoning
• medium-grain white rice
• chicken broth
• water
• pigeon pea
• cilantro

Instructions

1. 1 Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
2. 2 Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
3. 3 Turn off heat and let rice sit, uncovered, for 10 minutes more.

By The Messy Cook

Ingredients

• ✓ sazon seasoning
• chicken breast
• chili powder
• black pepper
• olive oil
• sofrito
• tomato paste
• cumin
• chicken stock
• cauliflower
• green pea
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
3. 3 Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
4. 4 Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.

By Bibi

Ingredients

• ✓ sazon seasoning
• canola oil
• green plantain
• garlic salt
• ground beef
• salt
• sofrito
• tomato sauce
• water
• green olive
• cheddar cheese

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Fry plantains in hot oil until golden but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonera or with the bottom of a small dish to make a small disk, then shape each disk into a small cup. Fry cups in hot oil until golden and crisp, 5 to 7 minutes more. Drain on a paper towel-lined plate, season with garlic salt, and set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Make filling: Heat a large skillet over medium-high heat. Add ground beef to the skillet; season with salt. Cook and stir until beef is crumbly and browned, about 10 minutes. Drain and discard any excess grease. Stir sofrito, tomato sauce, water, sazón seasoning, and olives into beef. Reduce heat to medium-low and simmer until liquid is reduced, about 15 minutes.
5. 5 Fill plantain cups with beef mixture, top with Cheddar cheese, and arrange on a baking sheet.
6. 6 Bake in the preheated oven until cheese is melted, 5 to 8 minutes.

By LatinaCook

Ingredients

• ✓ sazon seasoning
• cumin
• oregano
• garlic powder
• salt
• cayenne pepper
• lime juice
• olive oil
• chicken thigh
• canola oil cooking spray
• corn tortilla

Instructions

1. 1 Combine cumin, oregano, sazón, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
3. 3 Spray canola oil onto tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.

By hynesey

Ingredients

• ✓ sazon seasoning
• olive oil
• ground beef
• onion
• tomato sauce
• pimento-stuffed olive
• sofrito
• garlic
• oregano
• empanada dough
• vegetable oil

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 7 minutes. Stir in onion, tomato sauce, olives, sofrito, sazòn, garlic, and oregano. Bring to a simmer and cook until mixture is thickened, about 15 minutes.
2. 2 Spoon 1 heaping tablespoon meat mixture into the middle of a disco. Moisten the edges, fold dough to form a half-moon, and press with a fork to seal. Repeat with remaining meat mixture and discos.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry pastelillos in hot oil until golden brown and bubbly, about 3 minutes. Drain on paper towels before serving.

By Joanna

Ingredients

• ✓ sazon seasoning
• pork chop
• adobo seasoning
• garlic powder
• black pepper
• salt
• dressing
• water
• margarine
• dry stuffing mix
• toothpick
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place pork chops in a large bowl and season all sides with adobo seasoning, sazón seasoning, garlic powder, black pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
3. 3 Bring 1 1/2 cups water and butter to a boil in a saucepan; add stuffing mix and cover.
4. 4 Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
5. 5 Remove pork chops from the bowl, reserving liquid and seasonings.
6. 6 Lay each pork chop flat on a cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact.
7. 7 Stuff each pork chop with stuffing and close the pocket using a toothpick.
8. 8 Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
9. 9 Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By newmom09

Ingredients

• ✓ sazon seasoning
• pork shoulder
• lime
• garlic
• salt
• olive oil
• oregano
• black pepper
• adobo seasoning
• vinegar
• beer

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Rub pork shoulder all over with lime.
3. 3 Mash garlic into a paste with a mortar and pestle, then transfer to a bowl.
4. 4 Mix in salt, 1 tablespoon oil, oregano, pepper, adobo seasoning, and vinegar until well combined.
5. 5 Pull the skin back to within 1 inch from the narrow part of the bone.
6. 6 Make 3/4-inch slits all over the pork with a sharp knife.
7. 7 Stuff seasoned garlic paste into the slits, then pull the skin back into place.
8. 8 Mix remaining 1/2 tablespoon oil with sazón seasoning in a small bowl.
9. 9 Rub all over the skin.
10. 10 Transfer pork to a large roasting pan. Pour beer into the pan, then cover with aluminum foil, sealing well.
11. 11 Roast in the preheated oven until pork is slightly pink in the center, about 3 hours. Increase the oven temperature to 350 degrees F (175 degrees C).
12. 12 Uncover and continue roasting until the skin is golden brown and crispy, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from the oven and let stand for 10 minutes before carving.

By Latino0809

Ingredients

• ✓ sazon seasoning
• butter
• onion
• garlic
• beer
• saffron
• white wine
• hot sauce
• salt
• shrimp
• white rice
• parsley

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion and garlic; cook until tender but not brown, about 5 minutes. Stir in beer, sazón, white wine, hot sauce, and salt; bring to a boil. Reduce heat; simmer for 15 minutes.
2. 2 Add shrimp to the skillet; cook until pink, 3 to 4 minutes. Add rice; cook until heated through, about 5 minutes. Stir in parsley.

By Melissa Rapoza Fragoza

Ingredients

• ✓ sazon seasoning
• vegetable oil
• beef round roast
• beef broth
• pearl barley
• onion
• button mushroom
• garlic
• bouillon
• celery flakes
• parsley
• italian seasoning

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown beef for 5 minutes. Add beef broth, pearl barley, onion, mushrooms, garlic, bouillon powder, celery, parsley, Italian seasoning, and sazon seasoning. Mix to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid.

By Eleanor Price

Ingredients

• ✓ sazon seasoning
• egg
• egg white
• milk
• parsley
• thyme
• garlic powder
• chili powder
• garlic
• adobo seasoning
• vienna sausage
• mozzarella cheese
• olive oil

Instructions

1. 1 Beat eggs, egg white, and milk together in a bowl until combined. Add parsley, thyme, garlic powder, chili powder, garlic, sazon, and adobo. Add sausages and mozzarella cheese and stir to combine.
2. 2 Place a skillet over medium heat and coat surface lightly with oil. Pour egg mixture into the hot skillet; cook and stir until firm and no longer runny, about 5 minutes.

By SammJammx3