Guiso de Maiz
A stew of corn, sausage, and hard-boiled eggs served over white rice. To make this dish allergy friendly, skip the eggs.
Servings: 8
Calories: 350kcal
Ingredients
- 1 large Kielbasa Sausage
- 3 15 oz cans of corn, drained
- 1 large green pepper minced or chopped
- 1 large white onion minced or chopped
- 3 cloves of garlic minced
- 1 15 oz can of tomato sauce
- 1 tsp Salt
- 1/8 tsp Pepper
- 1 packet Goya Sazon
- 2 tbsp Olive oil
- 1/2 cup White vinegar
Optional, but recommended (if not allergic)
- 8 eggs
Instructions
- If using eggs, hard-boil eggs for 12 minutes. Set aside.
- Prepare sofrito by sautéing green bell pepper, onion, garlic, salt, pepper, and sazon in olive oil over medium heat. Once the spices have cooked and are fragrant, add tomato sauce and white vinegar. Stir.
- Add corn and stir. Cover and simmer for 5 minutes.
- Add sausage and gently stir in. Cover and simmer for 5 minutes.
- [If you are making this dish without eggs, skip this step.] Cut hardboiled eggs in half, and place face up over corn and sausage. Do NOT stir after adding eggs. Take a bit of sauce and scoop it over and onto the eggs. Cover and simmer on low for 10 minutes.
- Serve over white rice.