A dish that you will commonly find served alongside the Puerto Rican Pastelles. It is a hearty dish eaten just as is. A savory and flavorful sofrito cooked with rice and pigeon peas.
- 1/2 c. achiote oil
- 1/2 lb. pork shoulder, chopped
- 4 cloves garlic, chopped
- 1 large onion, chopped
- 1 green bell pepper, seeded, diced
- 1/2 c. green onion, chopped
- 1 medium green bell pepper, seeded, diced
- 2 bunches fresh cilantro, chopped
- 1 TB dried oregano, crushed
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. curry powder
- 1/2 tsp. chili powder
- 1 (8 oz.) can tomato sauce
- 2 (14.5 oz) cans chicken broth
- 3 3/4 cups rice, rinsed and drained
- 2 (15/16 oz.) cans gandule beans(pidgeon peas), drained
- 2 (4 oz.) cans sliced olives, drained
- In a large saucepan over medium heat; brown pork and garlic in oil.
- Add onions, bell pepper and cilantro.
- Stir in seasonings, tomato sauce and broth; bring to a boil.
- Add rice, beans and olives.
- Reduce heat; cover.
- Simmer 30-40 minutes; until rice is cooked through.
- Check periodically if additional stock is needed.
- Serves 8-10.