Type what you have

Ingredients

• ✓ sofrito sauce
• ground beef
• yellow onion
• garlic
• tomato sauce
• tomato
• water
• worcestershire sauce
• italian seasoning
• seasoned salt
• bay leaf
• elbow macaroni

Instructions

1. 1 Heat a large pot or Dutch oven over medium-high heat. Add beef; cook and stir until browned and crumbly, about 10 minutes. Drain and discard grease. Stir in onions and garlic; cook and stir until onions translucent, about 10 minutes.
2. 2 Stir in tomato sauce, diced tomatoes, water, sofrito sauce, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves Bring to a boil, then reduce heat to low and cover the pot; simmer, stirring occasionally, until flavors blend, about 20 minutes.
3. 3 Add macaroni to pot, cover, and continue simmering until macaroni tender and flavors completely blended, about 25 minutes. Discard bay leaves.

By Dawn Bohler

Ingredients

• ✓ sofrito sauce
• olive oil
• tomato sauce
• sazon seasoning
• 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

• ✓ sofrito sauce
• tomato sauce
• adobo seasoning
• sazon 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

• ✓ sofrito sauce
• lemon wedge
• parsley
• egg
• pea
• bay leaf
• green olive
• red kidney bean
• chicken broth
• saffron
• paprika
• salt
• medium-grain white rice
• garlic
• chorizo
• red bell pepper
• onion
• olive oil

Instructions

1. 1 Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.
2. 2 Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.
3. 3 Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).

By dinehaus