Arroz Con Gandules
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
- Servings: 6
- 1/4 cup olive oil
- 3 boneless lamb chops, diced
- 1 tablespoon adobo seasoning
- 3 tablespoons recaito (goya brand)
- 10 olives, pimento stuffed, halved
- 10 capers
- 3 tablespoons tomato paste, use tablespoons
- 16 ounces pigeon peas, undrained
- 2 cups long grain rice
- 1 1/2 teaspoons salt
Recipe
- 1 warm olive oil in a large pot over medium-high heat.
- 2 sprinkle lamb with adobo seasoning and rub into meat with your hands,.
- 3 cook meat in hot oil, stirring frequently until golden and crisp, about 5 minutes.
- 4 add recaito, olives, capers and tomato paste to pot.
- 5 lower heat to medium, stir and cook 1 minute to combine ingredients.
- 6 add pigeon peas and liquid into the pot and simmer covered for 5 minutes.
- 7 remove lid, add the rice, 3 cups of water and salt.
- 8 bring to a boil, lower heat and cook covered for 20 minutes without disturbing.
- 9 remove the lid and stir gently.
- 10 cover and cook for an additional 10 minutes over low heat,.
- 11 remove from the heat and keep covered until ready to seve.
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