Arroz con gandules y tocino - Rice with Pigeon Peas and Pork Skin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 cup of Pigeon Peas2.5 of White Rice, long grain2 oz of Pork skins, plain (Washed to remove excess of salt)2 tbsp Sofrito Sauce4 Knorr(r) Tomato Bouillon with Chicken flavor or sazon with achiote3 cups of water
1. Heat the pork skin in a 6-quart pot. Saute the sofrito and chopped pork skin for a minute or until the pork skin looks "yellowish".
2. Add the Knorr(r) Tomato Bouillon with Chicken or sazon with achiote to add color.
3. Add the gandules (Pigeon peas), saute with the sofrito, pork skin and the Knorr(r) Tomato Bouillon with Chicken flavor or sazon with achiote.
4. Add the rice and mix every ingredient until the rice gets shiny and kind of red (due to the sazon or Tomato Bouillon with Chicken flavor.
5. Add the water and let it simmer in a medium hight temperature.
Once the water is not covering the rice, put a lid on the pot and let it cook in medium temperature for 15 minutes. Then stir the rice and let it cook for another 10 minutes.
Serve and enjoy!!!
This rice goes great with, pork, steak, chicken.
3. Bring to a boil. Let boil for 2 to 3 minutes.
4. Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user LORRAINESAN.
2. Add the Knorr(r) Tomato Bouillon with Chicken or sazon with achiote to add color.
3. Add the gandules (Pigeon peas), saute with the sofrito, pork skin and the Knorr(r) Tomato Bouillon with Chicken flavor or sazon with achiote.
4. Add the rice and mix every ingredient until the rice gets shiny and kind of red (due to the sazon or Tomato Bouillon with Chicken flavor.
5. Add the water and let it simmer in a medium hight temperature.
Once the water is not covering the rice, put a lid on the pot and let it cook in medium temperature for 15 minutes. Then stir the rice and let it cook for another 10 minutes.
Serve and enjoy!!!
This rice goes great with, pork, steak, chicken.
3. Bring to a boil. Let boil for 2 to 3 minutes.
4. Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user LORRAINESAN.
Nutritional Info Amount Per Serving
- Calories: 309.5
- Total Fat: 6.3 g
- Cholesterol: 13.5 mg
- Sodium: 498.7 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 4.7 g
- Protein: 16.6 g
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