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Categories:Viewed: 63 - Published at: 8 years ago
Ingredients
- Ingredients
- 1 tablespoon olive oil
- 1/2 cup sofrito sauce
- 1/2 cup chopped ham (or cooked pork pieces)
- 2 cups rice
- 4 cups water
- 1 1/4 ounces , goya sazon seasoning found in latin markets
- 1 (15 ounce) can pigeon peas (drained and rinsed)
Method
- 1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
- 2.Add the rice, water, sazon and pigeon peas.
- 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.
- TIP: Do not use a lid with a vent that allows the steam to escape.
- Never lift the lid while cooking.
- 5.When finished cooking, stir the rice before serving. It should be light and fluffy.
