"For my facebook friend Irene Rice". RICE WITH GREEN PIGEON PEAS (ARROZ CON GANDULES) 2 TABLESPOON OLIVE OIL 1/4 CUP CHOPPED SMOKE HAM 1/2 GREEN PEPPER, 1/2 RED PEPPER (ABOUT 1/2 CUP EACH) CHOPPED 1 MEDIUM ONION CHOPPED(YELLOW, WHITE OR RED, WHICH YOU PREFER) 1 TABLESPOON MINCED GARLIC 2 TABLESPOONS FINELY CHOPPED CILANTRO 1 TEASPOON GROUN OREGANO 1/2 TEASPOON GROUND CUMIN 2 BAY LEAVES SALT TO TASTE( AFTER ADDING "SAZÓN" ENVELOPES TO MAKE SURE IS NOT TOO SALTY) 2 ENVELOPES "SAZÓN WITH ANATTO OR "SAZÓN GOYA WITH CORIANDER AND ANATTO" 1 1/2 CUPS MEDIUM RICE 2 CUPS WATER 1 CAN 15OZ. GREEN PIGEON PEAS (GANDULES) UNDRAINED 1/4 CUP TOMATO SAUCE 1/4 CUP RED COOKING WINE HEAT OIL IN A MEDIUM HEAVY SAUCEPAN OVER MEDIUM HEAT. ADD CUBED SMOKE HAM, COOK UNTIL BROWN, ABOUT 5 MINUTES. STIR IN CHOPPED PEPPERS AND ONIONS , COOK STIRRING OCCASIONALLY UNTIL VEGETABLES ARE SOFT AND TRANSLUCENT. ADD "ZAZON" ENVELOPES, GARLIC, CILANTRO, OREGANO, CUMIN, BAY LEAVES AN SALT. COOK ABOUT 1 MINUTE. ADD RICE AND LIGHTLY COOKED INTO MIXTURE(ABOUT 30 SECONDS). STIR IN PIGEON CAN (UNDRAINED) TOMATO SAUCE, WINE AND WATER. STIR ONCE WITH A WOODEN SPOON. BRING TO BOIL. COOK ON MEDIUM/ HIGH UNTIL WATER IS EVAPORATED, ABOUT 10 MINUTES). GENTLY STIR RICE FROM BOTTOM UP. LOWER HEAT TO MEDIUM/LOW(MORE LOW THAN MEDIUM) AND COOK UNTIL RICE IS TENDER.(ABOUT 15 TO 20 MINUTES). REMOVE FROM HEAT. GENTLY FLUFF RICE WITH FORK. COVER PAN AND LET STANT FOR 5 MINUTES. NOTE: YOU CAN USE JARRED "SOFRITO"(4 TABLESPOONS) INSTEAD OF CHOPPED PIMENTOS, ONION, GARLIC, CILANTRO CUMIN, OREGANO, ETC. "I PREFER TO CHOP THE FRESH VEGETABLES AS DESCRIBED ABOVE). "HERE IN PUERTO RICO ON CHRISTMAS TIME, WE COOK IT WITH PORK. YOU CAN ADD CUBED PORK MEAT, (ABOUT 1" SIZE). YOU CAN COOK IT WITH THE CUBED SMOKE HAM). "E N J O Y"
Posted on: Mon, 29 Jul 2013 19:02:15 +0000
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