Arroz con Bilinski Kale Balsamic Chicken Sausauge and Corn

Arroz con Bilinski's Kale Balsamic Chicken Sausage and Corn
by Carlos

3 Tablespoons extra virgin olive oil
1 package Bilinski's Kale Balsamic Chicken Sausage, cut into 1/2-inch slices
1/4 cup sofrito (recipe below)
1 Tablespoon tomato paste
1/4 cup Goya Pitted Alcaparrado (Spanish olives, pimientos, and capers)
1 package Goya Sazon con Culantro y Achiote
1 Tablespoon of cumin
1 bay leaf
1 Tablespoon sea salt
2 cups long-grain rice
1 can yellow corn drained
4 cups heated chicken broth

Heat the olive oil in a dutch oven. When oil is heated add sliced chicken sausage and brown for a few minutes. Then add sofrito, tomato paste, alcaparrado, sazon con culantro y achiote, cumin, bay leaf, and sea salt. Saute for a few minutes. Add rice and stir to coat and color. Next add the corn, and mix well. Add the chicken broth. Heat to a medium boil. When the liquid meets just above the level of the rice, give it a good stir, lower heat to low and cover. Continue cooking for 20 minutes. Fluff the rice with a fork before serving.

Sofrito
by Carlos

2 green peppers, seeded and chopped
2 red peppers, seeded and chopped
12 ajices dulces, tops removed
4 large plum tomatoes, chopped
2 large onions, chopped
1 head of garlic, peeled
1 large bunch of cilantro, do not remove stems
12 recao leaves (culantro) if you can’t find this, just use another large bunch of cilantro
1 Tablespoon sea salt
1 Tablespoon pepper

Mix each ingredient one at a time into a food processor. Process to a chunky consistency, not watery.