Rice and Pigeon Peas
07/17/2009 - 02:34 | 2 Comments|
This is a popular Christmas dish in Puerto Rico, but it's also enjoyed year-round.
1/2 pound pork or bacon, diced (optional)
1 jar (6 oz.) sofrito
1/4 cup tomato sauce
1 1/2 cups long-grain white rice
1 packet Sazón
1 can (16oz.) pigeon peas
1 tsp. salt
In a heavy pot, cook pork or bacon (if using). Add sofrito, tomato sauce, rice, and Sazón. Mix well. Add pigeon peas, salt, and 2 1/2 cups water. Cook uncovered until it begins to boil. Cover and simmer 30 minutes.
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