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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Puerto Rican rice and pidgean peas....I eat this at least 3 times a week. Its incredibly delicious, and a beautiful orange color to boot. My friends are always begging me to cook this for them. Ingredients:
4 cups medium grain rice |
4 tbsp sofrito |
olive oil |
adobo (the puerto rican spice mix, not the mexican or filipino or argentinian kind) |
pre-cooked pork, chicken or sausage (the meat is optional) |
green spanish olives |
2 sazon seasoning packets with annatto |
2 cups hydrated pigeon peas/gondules |
8 oz tomato paste |
Directions:
1. In a big iron pot add all the ingredients plus 5 cups of water. Mix it all together Add the meat, adobo spice and olives to taste. Add some extra sofrito if you like as well. (I usually just add things in until it tastes good?)
2. Bring the mixture up to a boil, and then lower the heat.
3. Put a top on the pot and simmer for 30 minutes or until done (when the rice is tender and dry)
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