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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a very good recipe from the Celebracion Cookbook. It is the recipe that I usually use and everyone who tries it, loves it. I hope you do too. Ingredients:
1/4 cup olive oil |
3 boneless pork chops, diced |
1 tablespoon adobo seasoning |
3 tablespoons recaito (goya brand) |
10 olives, pimento stuffed, halved |
10 capers |
3 tablespoons tomato paste, use tablespoons |
16 ounces pigeon peas, undrained |
2 cups long grain white rice |
1 1/2 teaspoons salt |
Directions:
1. Warm olive oil in a large pot over medium-high heat.
2. Sprinkle pork with adobo seasoning and rub into meat with your hands,.
3. Cook meat in hot oil, stirring frequently until golden and crisp, about 5 minutes.
4. Add recaito, olives, capers and tomato paste to pot.
5. Lower heat to medium, stir and cook 1 minute to combine ingredients.
6. Add pigeon peas and liquid into the pot and simmer covered for 5 minutes.
7. Remove lid, add the rice, 3 cups of water and salt.
8. Bring to a boil, lower heat and cook covered for 20 minutes without disturbing.
9. Remove the lid and stir gently.
10. Cover and cook for an additional 10 minutes over low heat,.
11. Remove from the heat and keep covered until ready to seve.
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