Prep 15 mins
Cook 0 mins
If you like to eat a variety of rice dishes, add this one to your menu!I once ate a rice that was similar to this one, but I wasn't able to get the recipe.I've created this as my own version of that rice, which can be served as a quicker alternative to "arroz con gandules", which happens to be my favorite!This dish is super quick, and super yummy! Enjoy!
- 3 cups of refrigerated cooked white rice
- 3 -4 tablespoons annato oil (**see notes**)
- 1 1⁄2 cups of leftover cubed cooked pork
- 6 sliced green olives
- 1 (15 1/2 ounce) can pigeon peas, drained and rinsed
- 2 tablespoons roasted sweet red peppers, minced
- 1 teaspoon garlic powder
- 1 1⁄2 teaspoons adobo seasoning
- 1⁄2 teaspoon ground black pepper
- 2 sprigs fresh cilantro, for garnish
- Have all of the ingredients ready to add to your pan before you start.
- For the annato oil, in a small saucepan, heat 1/4 Cup of oil or lard over low heat until it is hot. Add 3 Tbls. of Annato Seeds, and stir, for one minute. Let this cool, stirring occasionally, while you gather your ingredients. Strain when it is cool.
- Preheat a non-stick pan or wok, over high heat for one minute.
- Add to your pan the Annato oil, heat for 30 seconds.
- Add the pork, and toss this in the hot oil for 30-45 seconds.
- Add the pigeon peas, the olives, and the peppers, toss for 45 seconds - 1 minute.
- Add the rice, garlic, Adobo, and the black pepper.Toss and mix, coating all of the rice w/the oil, and breaking up any clumps of rice. Continue tossing it until it is heated through.
- Plate it up, and garnish with a fresh sprig of Cilantro.
- This rice is very hearty, and if you want to make this a meal, just add some extra pork, fry up a few tostones, and get a tub of potato salad from the Deli!
I have made this a gazillion times and it is a winner .