Prep 15 mins
Cook 15 mins
A simple and flavorful dish from Puerto Rico. Pigeon peas are a tiny green-brown bean usually found in the latin food section. Substitute any small bean (black-eyed peas, etc) for the pigeon peas. Serve with a cabbage and tomato salad and some crispy warm tostones.
- 2 cups calrose rice
- 1 (14 ounce) can pigeon peas
- 1 tablespoon sofrito sauce
- 1 (5 g) packet sazon goya con culantro y achiote
- 1 chicken bouillon cube
- 1⁄2 cup sliced stuffed green olive
- 2⁄3 cup chopped ham steak
- 2 2⁄3 cups water
- 1⁄4 cup vegetable oil
- In a large pot with a lid gently brown ham steak in oil.
- Add sofrito, sazon, boullion cube, olives and undrained pigeon peas.
- Simmer gently to mix flavors.
- Stir in rice and water. Bring to a boil then reduce heat to medium-high.
- Boil until no visible liquid remains, stirring often to prevent sticking.
- Heap rice and bean mixture into a mound in the center of the pot. Cover with lid and reduce heat to medium-low.
- Stir and check rice for doneness every 5 minutes or so. A crisp rice crust will form on the bottom if the mix is not stirred often. This will add a bit of crunch to the dish but I have found all the men in my family love the crust!
- When rice is tender, stir once again to fluff mixture.
- Serve with sliced of avocado and garnish with additional green olives.