Rice with Pigeon Peas

By Andy Tous on RecetasPuertoRico.com

Any day is a good day for rice with pigeon peas (Arroz con Gandules), but nearing the holiday season, this is the ideal and most delicious companion for our traditional dishes.

(Versión en Español)

Ingredients

• 3 cups of short-grain rice
• 3 cups water
• 2 tablespoons Puerto Rican Sofrito
• 1 can of pigeon peas
• 1 pork chop or large pork rib (or both)
• 2 tbsp vegetable oil
• 2 tbsp of annatto oil or 2 packets of seasoning with coriander and annatto.
• 1 banana leaf (softened)
• 1 green banana (grinded)
• Salt (to taste)

Procedure

1. In a large pot (caldero), using medium/high heat, saute the pork chops with a dash of annatto oil and salt.
2. When the chops are browned, cut into pieces. Don’t discard the larger bones or grease released from the pork!  Do discard smaller bones or fragments.
3. Add sofrito  and the rest of the annatto oil to the existing grease in the pot.
4. Saute well.
5. Add water, ground green bananas, pigeon peas and bring to a boil.
6. When it starts boiling, add pork (with large bones) and rice.
7. Mix well and keep in medium high heat until the water evaporates to where the rice is exposed but still very moist.
8. Lower the heat to a simmer.
9. Gently mix the rice and carefully place the banana leaf over it to cover all of the rice.
10. Cover the pot.
11. Leave covered for 30 to 45 minutes without removing the cover.

Be very careful when removing the cover and the banana leaf. The hot vapor could cause serious burns.

Enjoy!

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