Big Daddy's Spanish Rice With Pigeon Peas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From episode of Paula Dean when she had Big Daddy as a guest. This recipe goes along with the Big Daddy's Rockin' Roast Pork Shoulder recipe Ingredients:
1/4 cup diced pork (if making the rockin' pork roast recipe, trim a slice off before cooking and use for this) |
1/4 cup diced onion |
2 tablespoons butter |
2 (1 tablespoon) envelopes sazon seasoning |
1 tablespoon adobo seasoning |
2 cups long-grain rice |
4 cups water |
2 tablespoons sofrito sauce |
1 (16 ounce) can pigeon peas |
2 tablespoons chopped fresh cilantro leaves, to garnish |
Directions:
1. For the Rice:.
2. In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.
3. Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender(*see Chef's note below). Remove from heat.
4. *Chef's Personal Note: For best results, cook rice for 25 minutes after covering with lid. Turn off heat and let sit another 10-15 minutes.
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