Arroz con Grandules (Rice and Pigeon Peas)
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goya grandules (pigeon peas)
pork steaks (or 1 small pack pork ribs or pork loin)
goya rice, medium grain
In a pot, add 4 cups of water and meat to a boil, then cover and cook for 20 minutes.
Drain sofrito to the pot and add 1 cup of water.
Add grandules and bring to a boil.
Wash rice, add to the pot and stir. (Taste liquid, if more salt, etc is needed add it now)
Boil for about 10 minutes, or until the liquid on top forms little holes.
Stir 1-2x to make sure it's not sticking. (stirring more will cause your rice to be sticky).
Turn heat down to low, cover tightly and cook for 15-20 minutes. DO NOT OPEN LID OR STIR.
Serve while hot with your favourite bread and enjoy.