Table of Contents
Table of Contents
Ingredients
#- 1 tbsp olive oil
- 1/3 cup diced ham or crumbled bacon
- 1/3 cup sofrito
- 3 cups water or chicken broth
- 1-1/2 tsp sazón con achiote y culantro
- 1 cube chicken bouillon
- 2 tbsp tomato paste or 1/3 cup tomato sauce
- 1 tsp dried italian seasoning
- 1/4 cup fresh cilantro, chopped
- 2-3 bay leaves
- 2 tbsp pimento stuffed olives
- 15 oz pigeon peas
- 2 cups parboiled rice
Directions
#- Heat large pot or dutch oven over medium heat. Add olive oil, ham or bacon
and sofrito. Stir constantly until fragrant and tender, but not
browned. About of 4 minutes.
- Next add the sazón, tomato paste and chicken bouillon. Stir to combine.
- Add the drained pigeon peas, italian seasoning, bay leaves and broth. Add the
cilantro and olives. Allow the liquid to come to a boil and taste for
salt. If more salt is required, add another bouillon cube.
- Once the mixture is boiling, add the rice. Stir the rice to get it submerged
and distribute the pigeon peas throughout.
- Cover and allow the rice to absorb all the visible liquid. Once most of the
visible liquid is absorbed, stir the rice and cover again. Lower the heat to
low and allow it to steam for 20 - 25 minutes. It’s done with all the liquid
absorbed and the grains are fluffy and fully cooked.
