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Spanish Rice with Pegion Peas (Eddie's Style).

  

Attn: When I state a spoon I mean a regular spoon you eat with, when I state a cup I mean a 14 oz. cup.

(Sofrito is a mix of fresh Oregano, ripe Cherry peppers, onions, garlic, green peppers, all blended together in a blender and can be bought ready mixed.)

(Adobo is a mixture of powdered onions, salt, powdered garlic and comes with or with out black pepper.)

 You can also make Chicken with rice with this recipe, just use 4 thighs of skinless chicken and cook the chicken from the start of the recipe.  Also a spanish rice can be made with this recipe, just don't add the pigeon peas.

Ingredients for 4 to 5 persons.

4 big pieces of garlic, diced

1 onion (regular), diced.

 3 spoons of Sofrito.

 8 spoons of olive oil.

1 spoon of dry Basil leaves.

1 packet of Sazon Accent (orginal).

1 packet or cube of chicken broth.

 1/4 a spoon of black pepper.

1/2 spoon of Adobo or to your taste.

1/4 a cup of white cooking wine.

1 can of pigeon peas, with out the water from the can.

2 cups of rice (med.).

2 cups of water.

  

Take all the ingredients (except for the pigeon peas, the rice and water) and put them in a large pot and cook them at a med. flame, stirring with a large cooking spoon often until the ingredients are almost dry.   Lower the heat.

Put in the 2 cups of rice and stir it in with the ingredients for 1/2 a minute.

Put in the 2 cups of water and the pigeon peas and stir well, cook at a med. flame, stirring often, cook the ingredients until the rice is almost dry.

Lower the flame to low, stir well and put the top of the pot on and cook at a low flame for 20 minutes.

 During the 20 minutes the rice is cooking, take off the top of the pot every 5 minutes and in the kitchen sink, shake off the excess water inside the top of the pot and put the top on again.  This will avoid your rice grains from becoming sticky, like in a pudding (too moist) known in P.R. as "arroz mogollado" this is known as a badly made rice in P.R. a real "no, no".  In a well made Puerto Rican Spanish rice (stewed rice), the cooked rice grains should separate from one and another easily.

After 20 minutes, open the pot and fluff up the rice with a large cooking spoon, put on the top again, turn off the heat and let the rice stand for 10 minutes more.

 Serve your Spanish rice with pigeon peas, with pasteles or baked pork or baked turkey and a salad.

Feliz Navidad.

Por; Eddie Ferrer Velez

12/1/09

Every thing there is under the Sun at discount prices.