"puerto Rican Style" Fried Rice
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 709.77 ml of refrigerated cooked white rice
- 44.37-59.16 ml annato oil (**see notes**)
- 354.88 ml of leftover cubed cooked pork
- 6 sliced green olives
- 439.41 g can pigeon peas, drained and rinsed
- 29.58 ml roasted sweet red peppers, minced
- 4.92 ml garlic powder
- 7.39 ml adobo seasoning
- 2.46 ml ground black pepper
- 2 sprig fresh cilantro, for garnish
directions
- ***NOTES***.
- 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!
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