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6 cups vegetable broth
1 packet goya sazon
¼ tsp cayenne pepper
1 tsp salt
1 tbsp olive oil
1 onion, diced
1 red pepper, diced
3 cloves garlic, minced
5 plum tomatoes, diced
1 bunch asparagus, cut into 1” pieces
1 cup frozen peas
1 cob of corn, grilled and cut from cob or 1 cup frozen
1 can kidney beans
1 ½ cups brown rice
2 tbsp cilantro, chopped


  1. Preheat oven to 400. Heat oil in Dutch oven on medium heat. Add garlic, onion and bell pepper. Cook for 5 minutes, stirring often.
  2. Add broth, sazon, cayenne and salt. Stir and cook 1 minute.
  3. Add rice and tomatoes. Bring to boil. Cover and put in oven for 30 minutes
  4. Add kidney beans and asparagus, pushing pieces into the rice. Sprinkle peas and corn on top. Cover and cook for another 15 minutes.
  5. Sprinkle cilantro over top.
  6. Let stand 5 minutes before serving.