| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Ethnic, Rice |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 8 |
tb |
Sofrito seasoning |
| 16 |
|
Olives, stuffed with pimient |
| 2 |
tb |
Salt |
| 1/2 |
c |
Olive oil, seasoned with achiot |
| 2 |
cn |
Pigeon peas, drained |
| 4 |
c |
Long-grain rice |
| 8 |
c |
Water |
INSTRUCTIONS
In a heavy kettle heat the butter and oil on low heat. Add the sofrito,
olives, salt, and drained pigeon peas. Stir for 3 - 4 minutes. Add the rice
and mix well. Add the water and stir. Boil on medium heat uncovered, and do
not stir, until it appears that it is dry. Mix and stir, cover and cook on
low heat for 20 minutes. Mix and serve.
Recipe by: Juntos en la Cocina
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
"barbfp@gsaix2.cc.gasou.edu" <barbfp@gsaix2.cc.GaSoU.EDU> on Mar 6, 1997.
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