CHEF THOMAS STEVENS, Brick House Pantry Ingredients:

4-6 Cubanelle Peppers, seeded and cut Directions: into chunks Place all the ingredients in a food processor and 1 lb. of Ajies Dulce pulse a little at a time until well blended but slightly chunky. Add sofrito to beans, stews, soups, 50 Culantro leaves dishes, etc. 2 heads of garlic, peeled

2 large onions, cut into large chunks

4 tbsp. of olive oil

Salt and pepper

THE BRONX IS COOKING!™

Arroz con Gandules w/ CHEF THOMAS STEVENS, Brick House Pantry Ingredients: 6-7 cups firm cooked long grain brown Directions: 3 cups water In a large pot heat half of the olive oil over medium 1/4 cup olive oil heat. Add the minced garlic to the oil and cook until 2 cups sofrito lightly browned browned, 2-3 minutes. Add the sofri- to, cilantro, beans with liquid, olives, all seasonings, 2 tbsp. minced garlic cloves and water. Mix well, increase the heat to high and 1/2 cup packed fresh cilantro leaves, coarsely chopped bring to a boil. Add a little at a time stir- 1 15 oz. can beans, liquid reserved ring slowly. Return to a boil, cover and reduce heat to low. Cook until all liquid is absorbed, about 15 - (pigeon peas, small red beans, pinto, etc.) 20 minutes. Let stand 5 minutes after rice is done, 1 cup manzanilla olives stuffed with fluff with a fork and serve. pimientos

1 tbsp sea salt

2 tbsp. granulated garlic THE BRONX IS COOKING!™ 1 tsp. fresh oregano

1 tsp. ground black pepper

1 pack sazon con culantro y achiote