Arroz con gandules

Yield: 4 Servings

Measure Ingredient
16 ounces Can green pigeon peas
½ pounds Fresh pork, diced
½ pounds Bacon, diced
6 ounces Jar sofrito
4 ounces Can tomato sauce
2 ounces Jar alcaparrado, drained
1½ cup Rice (uncooked)
1 each Packet Sazon
2½ cup Water
2 tablespoons Dry white wine (optional)
1 teaspoon Salt

In large heavy pot, saute fresh pork & bacon until it begins to release it's fat. Add sofrito, tomato sauce,alcaparrado, rice & Sazon. Mix well. Add pigeon peas, water, wine,salt. Cook uncovered over medium heat until water begins to boil. Cover, simmer 30 mins.

Serves 4Subj: Bacalaitos minutes of cooking. Stir in chopped bandhania.Subj: Arroz Con Gandules

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