Description
This is one of my favorite meals. It's a meal within itself, but it's also great served as a side dish.
Ingredients
- Rice
- Water
- Pigeon Peas
- Onion
- Green Bell Pepper
- Garlic Clove
- Pimento Stuffed Olive
- Capers
- Cilantro
- Chorizo Sausage
- Vegetable Oil
- Chicken Bouillon Cubes
- Ground Cumin
- Paprika
- Salt
Instructions
- In large, thick pot, heat oil over medium heat
- When hot, add the onion and bell pepper
- Saute for 2 minutes, then add gandules, chopped cilantro, garlic, capers, olives and chorizo
- Saute for 2 to 3 minutes more, or until onions are translucent and peppers are soft
- Add the water, bouillon cubes, cumin, salt, and paprika to the pot
- Turn heat up a bit, and bring to a boil
- Make sure the bouillon cubes are dissolved
- Add rice
- Let boil uncovered for approximately 3 minutes
- Lay the sprigs of cilantro across the top of the rice
- Do not clump them together, spread randomly across the rice
- Cover the pot, reduce heat to low, and simmer until rice is tender, approximately 25 minutes
- When rice is dry and tender, remove cilantro sprigs, fluff with spoon, and serve