-= Exported from BigOven =- Arroz Con Gondules and Sofrito Puerto Rican Rice with Pigeon Peas Recipe By: Serving Size: 8 Cuisine: Caribbean Main Ingredient: Rice Categories: Summer, Spring, Fall, Side Dish

-= Ingredients =-
1 cup of salted Pork or Ham steak, chopped
1 medium red bell pepper, quartered
1 large green pepper, quartered
2 bunches Cilantro, stems removed
2 teaspoons of salt
3 tablespoons of corn oil
Water, as required
one 12 ounce can of Pigeon Peas/Gondules, not drained
3 can 12 oz Medium Grain Rice
one 8 ounce can of Tomato sauce
1 package Sazon

-= Instructions =-
Be Sure to Wash all Vegetables before hand

Sofrito:
You will need: 1 Blender, 1 medium sized Red Bell Pepper, 1 large Green Bell Pepper, 1 clove of garlic halved, 2 bunches of cilantro with the stems removed 1 teaspoon of salt, 1 tablespoon of oil and about a cup of water to your desire.
Mix all ingredients in blender adding more or less to your desired taste.
Blend until it looks like a sauce.

Arroz Con Gondules:
You will need a large Pot or a Cast Iron Pot, Medium Grain Rice, one 12 ounce can of Pigeon Peas also known as Gondules, 1 8 ounce can of tomato sauce, 1 cup of chopped salted pork or ham steak, and 2 tablespoons of Corn Oil

Preparation:
Add 2 tablespoons of Corn oil to bottom of pot. Cooking on Medium Heat. Add Salted Pork or ham steak, 1 Cooking Spoon/3 tablespoons of Sofrito and fry until browned. Add Tomato Sauce, 1 package of Sazon and Pigeon Peas. Use can left from Peas and add 3 cans full of water and 3 cans full of Medium Grain Rice. Bring water to a boil, stirring ever 4-5 minutes. Give one last thorough stir, cover and let cook on low heat for 25 Minutes, stirring every 5-10 minutes.

Rice is done when tender and dry.

Serve alone or with Pork Chops or Fried Chicken.


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