Recipe by Michelle Figueroa
Got this recipe from El Boricua.
Top Review by threeovens
Very good recipe. Easily adaptable for leftover pork shoulder (I just added it in the final stir). At the last minute I realized that I was out of gandules, so used pink beans. I did miss the earthiness of the gandule so try to use that. I liked the idea of adding the banana leaf on top for the final simmer, nice touch.
- 2 cups medium grain rice (rinsed)
- 1⁄4-1⁄2 lb pork
- 4 -5 cups hot water, approx
- 1⁄2 cup ready made sofrito sauce
- 1 (15 ounce) canof cooked green pigeon peas (gandules, undrained)
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 20 green olives
- 1 sazon goya con culantro y achiote
- 1 (8 ounce) can tomato sauce
- 3 tablespoons oil
- salt & pepper
Directions See How It's Made
- Cut pork into biting sizes and season with adobo, sazon, salt and pepper to taste.
- In a medium size caldero (rice pot) add the oil and heat on medium heat.
- Add the pork and fry until almost done.
- Add tomato sauce, olives, sofrito, sazon, salt and pepper.
- Cook over for 4 minutes.
- Add all other ingredients, and enough water to cover the rice 1" above the rice line. Stir.
- Bring to a boil and cook over med/high heat until most of the water is absorbed.
- Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low.
- You can cover the rice with aluminum paper or better yet a banana leaf and then put on the cover.
- Cook for 30 minutes or until the rice is tender.