Arroz con gandules
Prep: 5 minutes | Cook: 25 minutes | Yield: 6 servings
INGREDIENTS:
2 tbsp canola oil
2 tbsp sofrito
¼ cup of cooking ham, diced
2 seasoned pork chops,diced
¼ cup of tomato sauce
¼ cup pimientos morrones, sliced
4 olives
1 can of gandules (pigeon peas), 15 oz
1½ tsp. sazón
1 cube ( 1tbsp) chicken couillon
2 cupa white rice
1 baanana leaf (if you can find one)
salt to taste (if necessary)
INSTRUCTIONS:
1. Season the two pork chops and cut them into cubes.
2. Add the oil to the pot and set to medium high heat.
3. Cook the ham and the cubed pork chops in that oil.
4. Once the pork chops are cooked, add the olives, the sofrito and pimientos; cook on low heat. 5. Add the tomato sauce.
6. Drain the water that comes with the gandules into a measuring cup and add water to make 2 cups of liquid.
7. Add the Gandules.
8. Pour the prepared liquid into the pot and let it boil.
9. Add the chicken cube and sazón with achiote and coriander.
10. Make sure that it does not need salt, if necessary, add salt.
11. Add the rice to the pot, let it boil until it absorbs the liquid.
12. Mix the rice from the bottom up and lower it to medium low heat.
13. Put the banana leaf on top of the rice and cover it for 20 minutes and let it cook.
14. Remove the banana leaves and with a fork, mix the rice and make sure it is cooked.
15. Cook it for a few more minutes if needed, if not, it's ready and enjoy!
