Don’t worry, I’m not crying! You’ll just have to wait until the presentation to see these acting skills.

Rice with Beans

Ingredients:

1 lb. of raw rice 1/2 lb. bacon (optional)
1/2 cup sofrito 1 can pinto beans
1 envelope of sazon seasoning Salt to taste
water
1 can chicken or beef broth

Directions:

In a rice caldero (pot) cook the bacon until is crispy. Take out the cooked bacon and chop into small pieces. In the same bacon fat, stir the sofrito for 2 minutes. Add the cooked bacon, the tomato sauce, the pinto beans, the raw rice and the beef or chicken broth and stir well. Add enough water to cover the rice, about 1 1/2 ince above rice line. Let it boil on medium high until water evaporates. Cover your pan with aluminum foil and cook over low heat for about 35-45 minutes.

Sangria

Ingredients:
1 Bottle of Hawaiin Punch
1 Lemon cut into wedges
1 Orange cut into wedges
2 Tbsp sugar
2 Cups ginger ale
Addition ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda pop or lime juice.

*If you’d like it as an adult beverage, just replace the Hawaiin Punch with one bottle of red wine and also add a shot of brandy.

Directions:
Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the Hawaiin Punch. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving.
If you’d like to serve right away, use chilled red wine and serve over lots of ice.