arroz con grandules (rice and pigeon peas)
(1 rating)
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This is a time honoured recipe from the kitchen of a woman that I adore and love. I consider her my 2nd mom and she is one of the best "kitchen chefs" i know. Thank you Lily.
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(1 rating)
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For arroz con grandules (rice and pigeon peas)
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2 cangoya grandules (pigeon peas)
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2pork steaks (or 1 small pack pork ribs or pork loin)
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4 cgoya rice, medium grain
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5 cwater
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sofrito
How To Make arroz con grandules (rice and pigeon peas)
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1In a pot, add 4 cups of water and meat to a boil, then cover and cook for 20 minutes.
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2Drain sofrito to the pot and add 1 cup of water.
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3Add grandules and bring to a boil.
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4Wash rice, add to the pot and stir. (Taste liquid, if more salt, etc is needed add it now)
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5Boil for about 10 minutes, or until the liquid on top forms little holes.
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6Stir 1-2x to make sure it's not sticking. (stirring more will cause your rice to be sticky).
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7Turn heat down to low, cover tightly and cook for 15-20 minutes. DO NOT OPEN LID OR STIR.
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8Serve while hot with your favourite bread and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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