Add the olive oil to a large pot and heat to medium-high. Next, add the diced onion, chopped green bell pepper and the chopped tomatoes.

Stir and cook for 4-5 minutes then add the minced garlic, cilantro, salt, the Sazón and Adobo seasonings.

Stir and cook for a couple of minutes then lower the heat to low.

In a second pot or skillet with high sides, add one 15-ounce can of pinto beans then fill up half of the can with filtered water and add it to the beans.

Add two bay leaves, half of the sofrito, 1 teaspoon of salt, 1/2 teaspoon of the Sazón and 1/2 teaspoon of the Adobo seasoning to the beans then turn the heat to medium-low.

Allow the beans to simmer gently while you make the rice.

To the pot with the remaining half of the sofrito, add 1 cup of basmati rice and 1 + 1/2 cups of water.

Turn the heat to medium-high, cover the pot and allow the pot to cook until the rice is done.

This will take 15-20 minutes. Be sure to check and stir the rice after 10 or 15 minutes.

To finish the beans, lower the heat to low, stir in the frozen corn, cover and allow the corn to heat through for 4-5 minutes.

Give it a stir and taste for seasoning.

Add some of the beans to your plate or bowl along with some of the beans then top with a few sprigs of fresh cilantro.

Loisa was founded by Kenny Luna and Scott Hattis, both of whom come from families with deep pride in Latin culture and cuisine.

Their growing company is based in New York City and their focus is on creating honest and better quality Latin foods. They currently offer two signature spice blends - Sazón and Adobo - and both are certified organic, vegan, gluten-free, and made with sea salt. Loisa will be introducing more products soon, so stay tuned!

Go to www.loisa.com to order your spice set and use the discount code 'foodbyjonister' at checkout to receive 10% off any order!