Cooking Times

15 min
Prep Time
40 min
Cook Time
55 min
Total Time

Ingredients (11 items)

3.00 cups Long grain rice
2.00 cans Pigeon peas
15 oz each, with liquid
0.75 cup Sofrito
homemade or store-bought
4.00 oz Salt pork
diced
0.50 cup Ham
diced
1.00 can Tomato sauce
8 oz
4.00 cups Chicken broth
0.25 cup Alcaparrado
olives and capers mix
3.00 tbsp Achiote oil
4.00 Culantro leaves
2.00 Sazón packets
with achiote

Instructions (8 steps)

1
Fry salt pork in large pot until crispy. Add ham and cook 3 minutes.
8 minutes
2
Add achiote oil and sofrito. Sauté until fragrant, about 5 minutes.
5 minutes
3
Stir in tomato sauce, sazón, and alcaparrado. Cook 3 minutes.
3 minutes
4
Add pigeon peas with liquid and chicken broth. Bring to boil.
5
Add rice and culantro leaves. Stir well and return to boil.
6
Reduce heat to low, cover tightly. Cook 25 minutes without stirring.
25 minutes
7
Remove from heat, let rest covered for 10 minutes.
10 minutes
8
Fluff with fork. Serve with pernil and pasteles.