Directions:
- Warm olive oil in a large pot over medium-high heat.
- Sprinkle pork with adobo seasoning and rub into meat with your hands,.
- Cook meat in hot oil, stirring frequently until golden and crisp, about 5 minutes.
- Add recaito, olives, capers and tomato paste to pot.
- Lower heat to medium, stir and cook 1 minute to combine ingredients.
- Add pigeon peas and liquid into the pot and simmer covered for 5 minutes.
- Remove lid, add the rice, 3 cups of water and salt.
- Bring to a boil, lower heat and cook covered for 20 minutes without disturbing.
- Remove the lid and stir gently.
- Cover and cook for an additional 10 minutes over low heat,.
- Remove from the heat and keep covered until ready to seve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.34 Kcal (1622 kJ) | ||
| Calories from fat | 113.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.58g | 19% | |
|---|---|---|---|
| Cholesterol | 7.42mg | 2% | |
| Sodium | 1365.7mg | 57% | |
| Potassium | 1215.45mg | 26% | |
| Total Carbs | 50.47g | 17% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 12.05g | 48% | |
| Protein | 19.73g | 39% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 4.3mg | 24% | |
| Calcium | 113mg | 11% | |
| Amount Per 100 g | |||
| Calories | 314.08 Kcal (1315 kJ) | ||
| Calories from fat | 91.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.2g | 19% | |
|---|---|---|---|
| Cholesterol | 6.02mg | 2% | |
| Sodium | 1107.39mg | 57% | |
| Potassium | 985.57mg | 26% | |
| Total Carbs | 40.93g | 17% | |
| Sugars | 0.92g | 5% | |
| Dietary Fiber | 9.77g | 48% | |
| Protein | 15.99g | 39% | |
| Vitamin C | 2.5mg | 5% | |
| Iron | 3.4mg | 24% | |
| Calcium | 91.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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