My family and I took a trip to Puerto Rico this past June. My father was born and raised there, and much of his family still lives there. We had an awesome time doing everything from zip lining to kayaking the bio luminescent bay! Although everyone else might have found these to be the best parts of the trip, mine was being in the kitchen with my Tia Viriginia. She is by far one of the best cooks. The night we were leaving for the airport we went to her house to say goodbye and have dinner. She made this delicious and very simple soup. The dish originated in Spain and made it's way to Puerto Rico along with all the other Spanish influence. This soup will easily become one of your Fall favorites! Que Rico!!
1 onion, diced
2 cloves garlic, minced
2 bay leaves
black pepper, to taste
1/4 tspn. oregano, dried
3-4 spanish chorizo (not fresh mexican!), cut in half moons
1 packet sazon sin achiote
1/2 8 oz. can spanish style tomato sauce
2 russet potatoes, peeled and diced into small cubes
2 cans Goya brand small white beans
1/4 uncooked white rice, rinsed well!
8 cups LOW SODIUM broth
turnip or collard greens, optional, chopped small
fresh cilantro, chopped
Start by heating a small amount of oil in a soup pot. Add diced yellow onion. Cook 3-5 minutes until softened. Add minced garlic and cook until fragrant, about 30 seconds. Cut the chorizo in half moons and add to the pot. Add the bay leaves, sazon, tomato sauce and the rest of the seasoning. Cook until frangrant. Add the broth and greens if you are using and bring to a boil. Once the broth has come to a boil, reduce to a simmer and add the potatoes, and the white beans. Cook about 15 minutes and then add the rice. Cook until the potatoes and beans are tender and the rice is cooked completely. Toward the last few minutes of cooking add the fresh cilantro. Do not add more than a 1/4 cup rice as it will soak up too much of the broth. Once the soup is done cooking taste for salt. I don't add any additional salt because the chorizo, sazon, and tomato already have enough.