Arroz Con Gandules (Rice and Pigeon Peas)

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut pork into biting sizes and season with adobo, sazon, salt and pepper to taste.
  • In a medium size caldero (rice pot) add the oil and heat on medium heat.
  • Add the pork and fry until almost done.
  • Add tomato sauce, olives, sofrito, sazon, salt and pepper.
  • Cook over for 4 minutes.
  • Add all other ingredients, and enough water to cover the rice 1" above the rice line. Stir.
  • Bring to a boil and cook over med/high heat until most of the water is absorbed.
  • Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low.
  • You can cover the rice with aluminum paper or better yet a banana leaf and then put on the cover.
  • Cook for 30 minutes or until the rice is tender.
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