Monday, September 7, 2009

Puerto Rican rice (or so I was told...)

This recipe was given to me by a Mexican friend of mine, I am still unsure of it's cultural background...Puerto rican is what we have always called it!
here is the recipe I have written down for it, but I will type it out for y'all!

The biggest chore is chopping pepper (that's easy!) In a nice big pot (or rice cooker) combine the following: 2c rice
2c water
1 small can Goya tomato sauce (8oz)
2 pkts "red" sazon seasoning
1/4 c frozen variety sofrito
dash hot oil, adobo seasoning, and pepper
1 chopped pepper, 1 can of drained pigeon peas
1/4 c chopped olives
Combine all of the ingredients over med-high heat bring to a boil, reduce heat (med-low)and cover. Cook about 20 min or until liquid is absorbed. This is what it will look like when finished:

Ya gotta stir it up now!

I sometimes put cheese over it, too. Some people add ham, but I don't. (picky hubby)

A small note: I use a lot of Latin ingredients in my cooking as you can see. If the products listed are not available in your area, let me know! I can offer substitutions! Or... maybe a big box of Latin goodies may be a nice contest prize...hmmm!?!


Brandi said...

Yay!!! Thank you so much for posting! I will be making this one tonight for dinner! You are the absolute best! It looks sooo yummy!

Willoughby said...

Looks good!

Brandi said...

Can I use the Sazon with tomato and cilantro? That's all I have...

Anonymous said...

This is a Puerto Rican dish. It is called Arroz y Gandules...Rice & Pigeon Peas in English. Very similar to the recipe that I got from my Puerto Rican in-laws. I don't drain the peas & I add some diced pork. Try some of the leftover rice with fried eggs (&bacon) on top for breakfast...yummy!!!