Try this delicious recipe from the Electric Kitchen!
3 1/2 cups rice
1/2 pound pork, sliced
1 quart water
1 1/2 cups pigeon peas (gandules)
2 cloves garlic
1 teaspoon oregano leaves
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup achiote oil
1 can (13 3/4 ounces) chicken broth
1 onion, chopped
1/2 cup chopped parsley
Directions:
Wash and drain rice.
Put pork, water, and pigeon peas into a large saucepan.
With a mortar and pestle or in a food processor, grind or process garlic, oregano, salt, and pepper.
Stir into pork mixture.
Cover and cook over medium heat for 30 minutes.
In a small saucepan, combine achiote fat, chicken broth, onion, and parsley; heat until mixture boils.
Stir into pork mixture.
Add rice to pork mixture and simmer 15 minutes; stir well and simmer 15 more minutes.
Makes 8 servings.
Approximate Nutrient Analysis per serving: 620 calories, 16 g fat, 1.5 g saturated fat, 20 mg cholesterol, 1000 mg sodium, 97 g carbohydrate, 7 g fiber, 1 g sugar, 22 g protein
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