Arroz con Gandules (Rice with Pigeon Peas) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Look for canned pigeon peas in the Latin foods aisle at the supermarket. Serve with Roasted Pork (page 150). Ingredients:
1 teaspoon annatto oil (see |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 (4-ounce) boneless center-cut loin pork chop, cubed |
2 cups uncooked medium-grain rice |
1 cup water |
1/4 cup lean smoked ham, cubed |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
2 (14-ounce) cans less-sodium beef broth |
1/2 cup spanish stuffed olives, chopped |
2 tablespoons chopped fresh cilantro |
1 (15.5-ounce) can pigeon peas |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic, and pork; sauté 5 minutes. Stir in rice. Add water and the next 4 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in olives, cilantro, and peas.
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