Type what you have

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
• 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
• 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
• 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
• 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

Ingredients

• ✓ sazon seasoning
• olive oil
• onion
• green pepper
• garlic
• ground beef
• tomato sauce
• green olive
• raisin
• caper
• cumin
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic, onion in the hot oil until softened, 5 to 7 minutes.
3. 3 Add ground beef into the skillet; cook and stir until crumbly and completely browned, 7 to 10 minutes.
4. 4 Stir tomato sauce, olives, raisins, capers, cumin, sazon seasoning, sugar, and salt into the ground beef mixture. Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

By Amalloch

Ingredients

• ✓ sazon seasoning
• ground beef
• water
• tomato sauce
• potato
• tomato
• onion
• beef bouillon
• garlic
• chili powder
• cayenne pepper
• bay leaf
• black pepper
• mixed vegetable

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Transfer beef to a large pot and add water, tomato sauce, potatoes, tomatoes, onion, sazon, bouillon cubes, garlic, chili powder, cayenne pepper, bay leaf, and black pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes. Add frozen vegetables and continue to cook until potatoes are tender, about 10 minutes more.

By Onna Silvas

Ingredients

• ✓ sazon seasoning
• vegetable oil
• vegan burger patty
• vegetable oil
• onion
• garlic
• chipotle pepper
• salt
• black pepper
• vegetable stock
• tomato paste
• plum tomato
• adobo seasoning
• potato
• kale

Instructions

1. 1 Heat 2 teaspoons oil in a skillet over medium heat. Add vegan burger patties; cook, flipping halfway, until browned, about 6 minutes. Transfer to a plate and cut into bite-sized cubes.
2. 2 Heat remaining oil in a pot over medium-high heat. Add onion, garlic, chipotle pepper, salt, and pepper. Saute until onion is translucent, about 5 minutes. Add 1 cup vegetable stock and tomato paste; bring to a simmer. Add the browned vegan patties and plum tomatoes with juice.
3. 3 Pour remaining vegetable stock into the tomato mixture. Sprinkle in adobo seasoning and sazon. Bring to a boil. Add potatoes and kale; cook until potatoes are tender, 10 to 15 minutes.

By Alicia

Ingredients

• ✓ sazon seasoning
• queso fresco cheese
• cilantro leaf
• chicken stock
• olive oil
• pepper
• salt
• coriander
• chili powder
• paprika
• cumin
• lime juice
• lemon juice
• orange juice
• pork shoulder
• achiote
• coriander
• traditional sauce
• jumbo shell pasta

Instructions

1. 1 Sprinkle sazon seasoning over pork cubes and toss to coat evenly. Transfer to a large zip-top plastic bag. Mix orange juice, lemon juice, lime juice, cumin, paprika, chili powder, coriander, salt, and pepper together in a mixing bowl. Pour into plastic bag with pork; gently squeeze to evenly distribute marinade. Seal bag and place on a plate. Refrigerate 8 hours or overnight.
2. 2 Remove pork from marinade; reserve marinade. Heat oil in large skillet or Dutch oven over medium-high heat. Cook and stir pork until brown on all sides, 3 to 5 minutes. Add reserved marinade and enough chicken stock to barely cover the pork. Bring to a boil over high heat; cover, reduce heat to low and simmer 30 minutes. Remove lid and continue to simmer until meat is falling-apart tender, about 45 minutes.
3. 3 Transfer pork with a slotted spoon to a bowl; reserve 1/3 cup of cooking liquid. Cool pork slightly; shred pork with two forks. Mix in reserved cooking liquid, cilantro, and 7 ounces of crumbled queso fresco cheese.
4. 4 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Cover the bottom of a 9x13-inch baking dish with 2 cups of pasta sauce. Stuff shells with a spoonful of pork mixture and arrange in baking dish. Pour remaining pasta sauce evenly over stuffed shells and sprinkle with remaining crumbled queso fresco.
7. 7 Cover with aluminum foil and bake in preheated oven until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving.

By Bryan Tario

Ingredients

• ✓ sazon seasoning
• bay leaf
• mushroom
• carrot
• celery
• onion
• parsnip
• potato
• barley
• tomato
• black pepper
• garlic
• parsley
• annatto
• beef bouillon granules
• water
• oxtail
• olive oil

Instructions

1. 1 Heat oil in a heavy frying pan over medium-high heat. Add oxtails and sauté until browned all over, about 3 minutes per side. Drain on paper towels.
2. 2 Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazón, parsley, garlic, and pepper; bring to a boil. Lower the heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
3. 3 Remove oxtails to a plate to cool. Use a spoon or gravy separator to skim grease off the surface of the soup. Alternatively, pour broth into a bowl or pitcher and refrigerate until grease solidifies. Remove solid grease from the surface with a spoon, then pour broth back into the pot.
4. 4 Add diced tomatoes and barley to the pot. Stir in potatoes, parsnip, onion, celery, carrot, mushrooms, and bay leaves; bring to a boil. Reduce the heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
5. 5 While the vegetables are cooking, cut as much meat as possible from oxtail bones. Chop meat into bite-sized pieces. Add meat and bones back to soup. Simmer for 20 more minutes.
6. 6 Remove bones and bay leaves from soup before serving.

By NCwriter

Ingredients

• ✓ sazon seasoning
• sea salt
• black pepper
• russet potato
• split pea
• white wine
• garlic
• red onion
• baby carrot
• butter
• bay leaf
• garlic
• onion
• tomato
• celery
• baby carrot
• ham bone
• water

Instructions

1. 1 Make stock: Combine water, ham bone, baby carrots, celery, tomato, quartered onion, garlic, and bay leaves in a large stockpot. Bring to a boil. Reduce heat to medium and simmer stock for 3 hours.
2. 2 Remove 1 1/2 to 2 cups ham meat from bone; dice and set aside for use in soup.
3. 3 Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours.
4. 4 Skim off fat and pour stock into a slow cooker.
5. 5 Make soup: Melt butter in a large saucepan. Cook and stir baby carrots, red onion, and garlic in hot butter until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker.
6. 6 Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and sea salt; stir well.
7. 7 Cook on High until soup is thickened, 5 to 6 hours.
8. 8 Transfer about 1/3 of the soup to a blender. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Return purée to the slow cooker and stir.

By Mamacooks

Ingredients

• ✓ sazon seasoning
• all-purpose flour
• cayenne pepper
• cumin
• chili powder
• paprika
• onion powder
• garlic powder
• brown sugar
• maple syrup
• hot sauce
• butter
• cooking spray
• oil
• cayenne pepper
• cumin
• chili powder
• paprika
• onion powder
• garlic powder
• chicken wing

Instructions

1. 1 Place wings in a large glass bowl. Sprinkle with Sazón seasoning, 1 ½ tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon cumin, and 1 teaspoon cayenne pepper; rub into wings until completely coated. Cover the bowl with plastic wrap; refrigerate 1 hour to overnight.
2. 2 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
3. 3 Melt butter in a saucepan over medium heat; whisk in hot sauce and syrup. Whisk in brown sugar, 1 ½ tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon cumin, and ¾ teaspoon cayenne pepper until well combined and sauce is hot, 2 to 3 minutes. Remove from heat.
4. 4 Pour flour into a shallow bowl. Gently press wings into flour to coat; shake off any excess.
5. 5 Lower wings carefully into the hot oil in batches. Fry until skin is golden and crispy, meat is no longer pink at the bone, and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C). Transfer wings to a paper-towel-lined plate to drain excess oil. Repeat with remaining wings.
6. 6 Dip each wing in hot sauce mixture; place on the prepared baking sheet.
7. 7 Bake in the preheated oven until sauce starts to caramelize, about 20 minutes.

By true

Ingredients

• ✓ sazon seasoning
• vegan cheese
• corn tortilla
• salt
• garlic powder
• seafood seasoning
• cumin
• paprika
• pollo asada seasoning
• jackfruit
• liquid smoke
• tamari
• portobello mushroom
• red bell pepper
• onion
• peanut oil
• peanut oil
• salt
• cider vinegar
• vegetable base
• garlic
• white onion
• vegetable broth
• pasilla chile pepper
• morita chile pepper
• guajillo chile pepper
• arbol chile pepper
• tomato

Instructions

1. 1 Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.
2. 2 Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.
3. 3 Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.
4. 4 Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.
5. 5 Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.
6. 6 Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Meanwhile, brush tortillas with more peanut oil and fry in a skillet.
9. 9 Stuff each tortilla with filling and roll up. Place in a 9x13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.
10. 10 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.

By My soul cleaveth unto the dust

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
• 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
• 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