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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Authentic Puerto Rican rice - great side dish, or serve with Puerto Rican Beans and Rice and have as a main dish. When I serve it this way, I double the beans and top with shredded lettuce, tomato and avocado. You can substitute other meat for the sausage - ham, chicken or pork. Ingredients:
2 tablespoons olive oil |
4 ounces smoked sausage, diced |
1/2 teaspoon adobo seasoning |
2 tablespoons sofrito sauce |
2 ounces tomato sauce |
2 cups water |
15 ounces pigeon peas, undrained (gandules) |
1 (1/2 ounce) envelope sazon goya (con cuilantro) |
1 teaspoon fresh cilantro, minced |
2 cups rice, rinsed with cold water and drained |
Directions:
1. In a large pot, brown sauage in olive oil with Adobo.
2. Add all remaining ingredients except rice; bring to a boil.
3. Stir in rice and cook uncovered until a metal spoon rested on top slowly fills without sinking (technical instructions I know, but this is how it was taught to me.
4. Stir rice and cover; lower heat and simmer 20 minutes.
5. Stir, recover and cook additional 15 minutes.
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