rice and gandules with pockchop and greens

★★★★★ 1 Review
Evelin_Burgos avatar
By Evelin BURGOS SANTIGO
from NEWYORK. N.Y, NY

this is a plate commonly made in puerto rico.

★★★★★ 1 Review
serves 4 to five people
prep time 15 Min
cook time 35 Min

Ingredients For rice and gandules with pockchop and greens

  • 1 can
    of tomato sauce ahd 1 tablespoon sofrito .
  • 1 Tbsp
    olive oil, extra virgin
  • 1/2 can
    grandules verdes
  • 1 sm
    sazon with azafan
  • 2 1/4 c
    water after boiling add the rice
  • MIX ALL INGR.TOGETHER AND BRING TO A BOIL. THEN LOWER HEAT
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How To Make rice and gandules with pockchop and greens

  • 1
    first add tomato sauce, then add sofrito and pigeon peas. bring to a boil add oil and then add rice and a pince of salt.makes sure rice has the right amount of water. if u r not sure check with the cooking spoon by putting it in the middle of all the pot.if it falls u added too much water. if it stays striaght it's just right.rice is done when it is nice and fuffy, Remember to lower the haet on the rice if not it will burn,, 30 mins, tops.
  • 2
    for pock chops add 1/2 tomato sauce . onions and olive oil, green peppers and tomatoes opt. cooking time 30 min..
  • 3
    for collar greens firt cook beacon and 1 small onion. remove from beacon fat. cook collargreens in a small amount of water about 1/3 cup water. drain . mix beacon and oinons with collar greens add beacon drippings and you r done,..cooking time 15 min.

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