Arroz con Gandules with Pork

Ingredients

• 400g Pork (shoulder or belly), diced
• 2 EL Olive oil
• 1 Tasse Sofrito (homemade or store-bought)
• 1 Dose (400g) Canned pigeon peas (gandules), drained
• 2 Tassen Long-grain rice, rinsed
• 3 Tassen Chicken broth
• 1 Päckchen Sazón with Achiote packet
• 1 Lorbeerblatt Bay leaf
• Salz und Pfeffer Salt and pepper to taste

Instructions

1. Season the diced pork with salt and pepper.
2. In a large, heavy pot or dutch oven, heat the olive oil over medium heat. Brown the pork until golden, then remove and set aside.
3. Sauté the sofrito in the same pot for 3-5 minutes until fragrant.
4. Add the pigeon peas, Sazón, bay leaf, and browned pork. Stir well.
5. Add the rinsed rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until the rice is cooked and liquid absorbed.
6. Fluff the rice gently with a fork and let it rest covered for another 5 minutes before serving.

Nutrition