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Lunchbreak: White bean salad and zesty brown rice from La Criolla

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La Criolla, Inc.
907-909 W. Randolph Street
Chicago
www.lacriolla.com

Event:
Puerto Rican People’s Parade
Saturday, June 14
2:00 p.m.
Division and Western
Chicago

White Bean Salad

Ingredients:
2 cans La Criolla white beans, drained
1/2 red onion, chopped fine
1 cup cherry tomatoes, halved
1 cup cucumbers, chopped
3 Tbs La Criolla olive oil
1 tsp. La Criolla ground black pepper
1 tsp. La Criolla Granulated Garlic
1/2 tsp. La Criolla turmeric
1 tsp. La Criolla sazon
1/4 Cup La Criolla salad olives, drained

Directions:
Mix all ingredients except beans and vegetables in a bowl. Add the beans and vegetables.

Zesty Brown Rice

Ingredients:
3 cups brown rice
6 cups water or chicken broth
1 Tbs. La Criolla sazon, No dyes
2 tsp. La Criolla complete seasoning
1/2 tsp. La Criolla whole oregano
1 tsp. La Criolla turmeric
1 tsp. La Criolla ground black pepper
2 tsp. La Criolla granulated garlic
4 oz. La Criolla tomato sauce

Directions:
In a saucepan heat oil and add all the dry spices. Mix well, add the tomato sauce. Stir and add the water   or chicken broth.   Bring to a boil and add the rice.  Lower the heat and cover. Cook for 45 minutes or until tender.  Serve with your favorite meats, seafood or vegetables.

Grilled Pork Chops

Ingredients:
6 pork chops
2 Tbs. adobo
1 tsp. turmeric
2 tsp. La Criolla ground black pepper
1 tsp. La Criolla sazon seasoning

Directions:
Sprinkle all dry ingredients over pork chops. Marinate overnight or for a few hours. Cook on the grill 20-25 minutes, until no longer pink inside.  Serve over the seasoned brown rice

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