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A dish that you will commonly find served alongside the Puerto Rican Pastelles. It is a hearty dish eaten just as is. A savory and flavorful sofrito cooked with rice and pigeon peas.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 50 minutes | Ready In: 1 hour 5 minutes
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1/2 c. achiote oil

1/2 lb. pork shoulder, chopped

4 cloves garlic, chopped

1 large onion, chopped

1 green bell pepper, seeded, diced
1/2 c. green onion, chopped

1 medium green bell pepper, seeded, diced

2 bunches fresh cilantro, chopped

1 TB dried oregano, crushed

½ tsp. salt

½ tsp. freshly ground black pepper,

½ tsp. ground cumin

½ tsp. curry powder

½ tsp. chili powder

1 (8 oz.) can tomato sauce

2 (14.5 oz) cans chicken broth
3 3/4 cups rice, rinsed and drained

2 (15/16 oz.) cans gandule beans(pidgeon peas), drained

2 (4 oz.) cans sliced olives, drained

Cooking Process:

In a large saucepan over medium heat; brown pork and garlic in oil. Add onions, bell pepper and cilantro. Stir in seasonings, tomato sauce and broth; bring to a boil. Add rice, beans and olives. Reduce heat; cover. Simmer 30-40 minutes; until rice is cooked through. Check periodically if additional stock is needed. Serves 8-10.





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Reviewed on: Jun 9, 2014 By