epper.
Saute for 2 minutes, then add gandules, chopped cilantro, garlic
Saute bell pepper and onion for about 3 minutes. Add garlic
nd fry on medium heat for 1 minute.
Add ham
nd pepper.
Cook over for 4 minutes.
Add all
owder, garlic powder, adobo, ham, gandules, coconut milk, and tomato sauce
about 5 minutes. Stir in gandules, tomato sauce, sofrito, adobo seasoning
nd canned tomatoes.
Add gandules (drained and rinsed) and 4
ast turning of the rice for a \"cleaner\" flavor.
In medium pot, boil 3 cups of water and oil. When boiling, add all ingredients and lower flame to minimum. When water is dissolved, stir. Leave for 2 to 5 minutes. Serve hot.
Heat a large pot over medium heat.
Add bacon(ham), onions, green pepper and cook for 3 minutes.
Add garlic and cook for 2 minutes longer.
Add remaining ingredient, except rice and bring to a boil.
Stir in rice; cover.
Simmer for 2 minutes or until rice is tender.
br>Stir and check rice for doneness every 5 minutes or
tir in sofrito and saute for 4-5 minutes. Add rice
ook down together with pork for about 5-7 minutes, add
n pigeon peas (gandules) and let boil for a minute.
Pour
In a large pot, brown sauage in olive oil with Adobo.
Add all remaining ingredients except rice; bring to a boil.
Stir in rice and cook uncovered until a metal spoon rested on top slowly fills without sinking (technical instructions I know, but this is how it was taught to me.
Stir rice and cover; lower heat and simmer 20 minutes.
Stir, recover and cook additional 15 minutes.
Heat oil in a large, deep skillet. Add the bacon and onion and cook three minutes. Add the garlic and cook two minutes longer.
Stir in all remaining ingredients except rice. Bring to a boil.
Stir in rice, cover, and reduce heat to a simmer. Simmer until rice is tender (about 40-45 minutes if you're using brown rice, 25-30 minutes if you use white rice.
br>The Adobo seasoning this recipe mentions is not the one
In a large saucepan or rice pot, heat oil.
When oil is hot, saute onions, then add peppers, reco leaves and chorizo. Saute until chorizo is brown.
Add olives, garlic, sofrito, sazon and tomato sauce.
Add rinsed rice and water. Add black pepper, oregano and adobo.
n airtight container and refrigerated for up to 2 weeks or
nd bell pepper and saute for 3 minutes.
Stir in