Place 2 tea­spoons Crisco and 2 table­spoons sofrito in elec­tric skil­let for 1 minute. Add 2 cups water, 2 cups cooked rice, can toma­to sauce, chopped olives, diced pork, salt and pep­per to taste. Cook 15 to 30 minutes.

Mix 1 large can of red kid­ney beans with some sofrito, salt and pep­per added. Serve with rice.


3 green pep­pers, chopped

2 med. onions, chopped

1 to 2 sweet chili pep­per, chopped

1 clove gar­lic, chopped

1 tsp. oregano

Place a por­tion of all ingre­di­ents in blender; thor­ough­ly blend at high speed; con­tin­ue until all is blend­ed; pour mix­ture into elec­tric skil­let with 12 cup achiote; cook 5 min­utes or until boils; pour mix­ture into glass jar and cool 10 min­utes; then refrigerate.