Recipe by Chef Riveratime
This recipe goes well with baked chicken or pork chops. As always a nice side salad to make it great! With the touch of coconut milk, this recipe will bring a touch of the Puerto Rico in to your kitchen.
- 1 (15 1/2 ounce) can coconut milk (goya)
- 1⁄4 teaspoon sazon goya with coriander and annatto
- 1 (15 1/2 ounce) can pigeon peas (gandules, goya)
- 1⁄2 lb ham (not sliced)
- 1 (8 ounce) can tomato sauce (goya)
- 1⁄2 cup oil (canola oil is healthier)
- 4 cups water
- 3 cups rice (goya medium grain rice or long is fine)
- 2 teaspoons adobo seasoning
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sofrito sauce
Directions See How It's Made
- In a large pot add sazon, oil, sofrito, onion powder, garlic powder, adobo, ham, gandules, coconut milk, and tomato sauce. Simmer over medium fire. Stir ingredients together and let heat up for about 3 minutes. Add water continue to mix all ingredients together.Add salt to taste. Let it simmer until it comes to a boil. When water is boiling add rice. Stir in the rice so it all evens out with taste. Cover the pot. When you see all the water has dried stir rice so it all cooks evenly. Covering the the rice allows it to cook but also helps to keep it nice and moist not dry and hard. (if rice seems a bit hard just sprinkle a bit a water on top and cover) at times this will happen if it's your first time making rice.