I love checking out the produce section of specialty stores. I was going through Mi Pueblo, a local latin American grocery store, when the bright pink color of the cranberry bean pods caught my eye. I had to buy some!
I just got back from an amazing trip to Puerto Rico and I’m excited to share some of the dishes I picked up while there. My version is slightly different as I cut down on some of the steps to save time but the flavor is still there. I will also so that sofrito is typically blended until smooth before cooked but I like the chunky vegetables in the rice. It’s up to your preference though.
If you are a gardener or know a gardener then you are probably being flooded with zucchini right now. Fear not because this recipe is a delicious way to use up the zucchini and even share it with friends. I use it as a sneaky way to my hubby to eat some veggies:)