Prep 45 mins
Cook 0 mins
Authentic Puerto Rican rice - great side dish, or serve with Puerto Rican Beans and Rice and have as a main dish. When I serve it this way, I double the beans and top with shredded lettuce, tomato and avocado. You can substitute other meat for the sausage - ham, chicken or pork. Credit for this recipe goes to my good friend Michelle.
- 2 tablespoons olive oil
- 4 ounces smoked sausage, diced
- 1⁄2 teaspoon adobo seasoning
- 2 tablespoons sofrito sauce
- 2 ounces tomato sauce
- 2 cups water
- 15 ounces pigeon peas, undrained (gandules)
- 1 (1/2 ounce) envelope sazon goya (con cuilantro)
- 1 teaspoon fresh cilantro, minced
- 2 cups rice, rinsed with cold water and drained
- In a large pot, brown sauage in olive oil with Adobo.
- Add all remaining ingredients except rice; bring to a boil.
- Stir in rice and cook uncovered until a metal spoon rested on top slowly fills without sinking (technical instructions I know, but this is how it was taught to me.
- Stir rice and cover; lower heat and simmer 20 minutes.
- Stir, recover and cook additional 15 minutes.
DELICIOUS! So easy and lots of flavor-everyone loved this dish! I used diced ham and included recaito. Thank you, JenniferK2, for a great recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.
Wonderful dish!! We loved the flavors and will be making this again soon. It came together easily with ingredients that I usually have on hand (except for the Gandules - it was my first time eating them but will definitely not be the last.) We served it with EdsGirlAngie's Puerto Rican Pork a La Criolla #99717 for a wonderful Puerto Rican meal. Thanks JenniferK2