Badia

1 pound parboiled rice ·
1 chicken, cut in small pieces ·
1 large white onion, chopped ·
3 large tomatoes, peeled ·
3 garlic cloves ·
1 teaspoon parsley ·
1 teaspoon gourmet blend poultry seasoning ·
salt, black pepper ·
6 sausages, cut in thick slices (about 1" thick) ·
4 spanish chorizos, cut in thick slices ·
1 cup green peas ·
1 cup cooked corn ·
6 artichokes, cut on the bottom in 4 ·
3 red peppers, peeled and cut into thin slices ·
3/4 cup olive oil ·
2 cloves ·
1/2 teaspoon spanish paprika ·
1 envelope Badia Sazon Tropical® with annato and coriander ·
4 to 5 cups hot water ·

In a deep wok heat oil and add the onion, garlic, 3/4 of the red pepper, and tomatoes. Fry until it looks like a sauce. Add the artichokes and let cook for 30 more minutes. Add the sausages, chorizos and chicken and stir well until cooked (but not dry). In the meanwhile dissolve the envelope of Badia Sazón Tropical® in the 5 cups of hot water and set aside. Add all the spices and the rice to the wok and stir fry for about 10 minutes. Add 1 cup of water at a time until it dries. Cover and lower the heat. Continue adding water until the rice is fluffy. 20 minutes before serving, add the green peas and corn. Decorate with the rest of the red pepper. You can pour a little olive oil on the rice and it will shine nicely.