Prep 10 mins
Cook 45 mins
This is one of my favorite Puerto Rican rice recipe. I love pigeon peas. You can find sazon and pigeon peas in the hispanic section of the grocery store. Pigeon Peas are Puerto Rico's national dish. This recipe is from About.com.
- 1 tablespoon olive oil
- 1⁄2 cup sofrito sauce
- 1⁄2 cup chopped ham (or cooked pork pieces)
- 2 cups rice
- 4 cups water
- 1 1⁄4 ounces , goya sazon seasoning found in latin markets
- 1 (15 ounce) can pigeon peas (drained and rinsed)
- 1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
- 2.Add the rice, water, sazon and pigeon peas.
- 3.Bring to a boil. Let boil for 2 to 3 minutes.
- 4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
- TIP: Do not use a lid with a vent that allows the steam to escape.
- Never lift the lid while cooking.
- 5.When finished cooking, stir the rice before serving. It should be light and fluffy.
Good basic recipe!!!! I added alot more sofrito and add alittle garlic pepper seasoning to it once it was on my plate. Love Puerto Rican food :)
We enjoyed this delicious change from our regular white rice side dish. It was almost a meal in itself with the ham, peas, etc., and next time I'll use more of the ham and prepare it as an entree. I added some sauteed onion to the dish, and will try adding a little more of the sofrito next time since I loved the flavor it gave to the rice. Thanks for posting the delicious recipe!