Arroz Con Gandules (Rice and Pigeon Peas)
Got this recipe from El Boricua.
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INGREDIENTS
Nutrition- 2
- 1⁄4 - 1⁄2lb pork
- 4 -5
- 1⁄2cup ready made sofrito sauce
- 1(15 ounce) can of cooked green pigeon peas (gandules, undrained)
- 1teaspoon salt
- 1⁄4teaspoon black pepper
- 20
- 1(8 ounce) can tomato sauce
- 3tablespoons oil
- salt & pepper
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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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