Description
If you like to eat a variety of rice dishes, add this one to your menu!i once ate a rice that was similar to this one, but i wasn't able to get the recipe.i've created this as my own version of that rice, which can be served as a quicker alternative to "arroz con gandules", which happens to be my favorite!this dish is super quick, and super yummy! Enjoy!
Ingredients
- Cooked White Rice
- Oil
- Cooked Pork
- Green Olives
- Pigeon Peas
- Roasted Sweet Red Peppers
- Garlic Powder
- Adobo Seasoning
- Ground Black Pepper
- Fresh Cilantro
Instructions
- Have all of the ingredients ready to add to your pan before you start
- For the annato oil, in a small saucepan, heat 1 / 4 cup of oil or lard over low heat until it is hot
- Add 3 tbls
- Of annato seeds, and stir, for one minute
- Let this cool, stirring occasionally, while you gather your ingredients
- Strain when it is cool
- Preheat a non-stick pan or wok, over high heat for one minute
- Add to your pan the annato oil, heat for 30 seconds
- Add the pork, and toss this in the hot oil for 30-45 seconds
- Add the pigeon peas, the olives, and the peppers, toss for 45 seconds – 1 minute
- Add the rice, garlic, adobo, and the black pepper
- Toss and mix, coating all of the rice w / the oil, and breaking up any clumps of rice
- Continue tossing it until it is heated through
- Plate it up, and garnish with a fresh sprig of cilantro
- This rice is very hearty, and if you want to make this a meal, just add some extra pork, fry up a few tostones, and get a tub of potato salad from the deli!