Recipe Instructions:
Ingredients:
Rice:
100 grams white rice (approximately 1/2 cup)
Pigeon Peas:
1/2 can (7.5 oz or 210 grams) pigeon peas (gandules), drained and rinsed
Sofrito:
60 grams sofrito (store-bought or homemade)
Green Olives:
30 grams green olives, sliced (about 1/4 cup)
Chicken Broth:
120 milliliters chicken broth (approximately 1/2 cup)
Seasoning:
Salt and pepper to taste (start with about 1/4 teaspoon each, adjust as needed)
Olive Oil:
10 milliliters olive oil (approximately 2 teaspoons)
Number of Servings:
This recipe makes approximately 1 serving.
Instructions:
Heat Olive Oil:
Heat 10 milliliters of olive oil in a small pot over medium heat.
Cook Sofrito:
Add 60 grams of sofrito and sauté for a few minutes until fragrant.
Add Rice:
Stir in 100 grams of white rice and cook for another minute, allowing the rice to absorb the flavors.
Combine Ingredients:
Add 210 grams of drained and rinsed pigeon peas, 30 grams of sliced green olives, and 120 milliliters of chicken broth. Season with salt and pepper to taste.
Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer until the rice is cooked and the liquid is absorbed, about 20-25 minutes.
Fluff and Serve:
Fluff the rice with a fork before serving. Serve hot as a side dish or main course.
