1
Separate the juice and the salchicha camela, cut the salchicha into slices.
2
In a pot over medium heat, add oil, sofrito, and garlic paste. Sober for 2 minutes.
3
Add the cube of ham, tomato sauce, and sazón Goya with achote. Sober for 2 minutes.
4
Add the salchicha and its juice. Mix well.
5
Add the arroz and mix well.
7
Adjust the salt and cook over medium heat for 15 minutes until the water evaporates.
8
Cover, reduce heat to low, and cook for 20 minutes.
9
Fry the chuleta in oil with salt, pepper, achiote oil, and adobo Goya for 6-7 minutes per side.