3 cups rice
1 can calamares en su tinta
1/2 cup homemade sofrito
1/2 onion, finely chopped
salt, pepper and adobo, to taste
1 packet sazon goya
2 tablespoons tomato sauce
5 cups broth

In a pot, add a little olive oil and sauté sofrito and onions for a few minutes. Add can of calamares with its black juice and mix around. Add seasonings, tomato sauce and rice and mix around. Add broth and bring to a simmer. Lower heat and cook 40 minutes. Serve with salad.

Submitted by: Andy Natal