Spanish Rice & Beans
In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well.
- 1/4 cup diced pork
- 1/4 cup diced onions
- 2 tablespoon butter
- 2 envelopes (1 tablespoon) sazon seasoning
- 1 tablespoon adobo seasoning
- 2 cups long-grain rice
- 4 cups water
- 2 tablespoons sofrito
- 1 (16-ounce) can pigeon peas
- 2 tablespoons chopped fresh cilantro leaves, to garnish
In large saucepan
on high heat, saute onions and reserved pork in the butter until
lightly browned. Add sazon, adobo, rice, water and reserved sofrito. *
Cook's Note: Do not stir at any point.
Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas
and cilantro. Cover with lid, reduce heat to low and let cook until
water is totally evaporated and rice is tender. Remove from heat.
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