Mashed pigeon peas with rice is a classic dish that combines rice, pigeon peas, and meats in a flavorful and traditional preparation.
Mashed pigeon peas with rice is an emblematic dish that blends rice, pigeon peas, pork, and a variety of spices in a preparation that highlights traditional flavors.
It is slow-cooked so the flavors meld, resulting in a soft and aromatic texture. Ideal for sharing with family and celebrating our culinary roots, offering a comforting dish that emphasizes Latin American seasoning.
Mashed Pigeon Peas with Rice
Ingredients
4 cups of Medium grain rice
1 pound of Marinated pork cuts
1 tablespoon of All-purpose seasoning
2 tablespoons of Olive oil
½ teaspoon of Ground garlic
1 teaspoon of Chopped cilantro
¼ cup of Sofrito
½ cup of Diced ham
1 tablespoon of Sliced olives
½ teaspoon of Oregano
½ teaspoon of Cumin
2 cans of Pigeon peas with liquid
5 cups of Broth
½ cup of Tomato sauce
2 Powdered broth envelopes
Culantro
1 pinch of Salt
1 Grated green plantain
Preparation
Step 1 : In a large pot, cook the pork cuts with water and 2 spoonfuls of Sofrito for 30 minutes, and reserve the cooking liquid.
Step 2 : In a large cauldron, heat the oil and sauté 2 spoonfuls of Sofrito for 1 minute, stirring constantly.
Step 3 : Add in the chopped garlic, olives, cilantro, and cans of pigeon peas with their liquid to the cauldron.
Step 4 : Peel and finely grate the green plantain and add it to the mixture in the cauldron.
Step 5 : Incorporate the oregano, salt to taste, tomato sauce, and mix well.
Step 6 : Pour in the 5 cups of reserved broth from the pork, add the powdered broth envelopes and the seasoning with culantro and achiote, stirring to integrate.
Step 7 : Reduce the heat to low, cover the cauldron with a banana leaf (optional) and a lid.
Step 8 : Let cook for 15 minutes or until the rice is soft and has absorbed the liquid, serving hot at the end.
Video
Preparation (simple version)
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