Description
This rice is prepared with seasoned pork ribs, sofrito and pigeon peas for a savory Caribbean dish!
Scale
Ingredients
- 1½ pounds pork spareribs, cut into individual ribs
- 1 can (15 ounces) green pigeon peas
- 3 cups water
- ½ teaspoon salt (low sodium) or to taste
- 1 tablespoon extra virgin olive oil
- 2 seasoning envelopes with coriander and annatto
- 2 garlic cloves, peeled and minced
- 2 tablespoons tomato sauce
- 2 to 3 tablespoons sofrito
- 3 sprigs fresch, cilantro, chopped
- 4 to 8 pimento-stuffed green olives, chopped
- 2 tablespoons capers, drained
- 3 cups long-grain white rice
Marinating Ingredients:
- 2 garlic cloves, peeled and minced
- 2 tablespoons white vinegar
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon black pepper
- ½ teaspoon salt (low sodium)
Instructions
- Rinse pork ribs and place in bowl.
- Mix marinating ingredients in a bowl and pour over pork ribs.
- Coat pork ribs entirely with marinade. Cover bowl with lid and refrigerate for 4 hours.
- Place ribs in cauldron (caldero) and sear over medium-high heat. Place ribs in a bowl.
- Add remaining ingredients except for the water, pigeon peas and rice. Stir until well blended.
- Place ribs and coat entirely with tomato-oil based sauce. Simmer for 2 to 3 minutes.
- Add water and pigeon peas. Bring to a boil and add rice. Stir rice well into liquid.
- When the liquid in the saucepan starts to boil again, stir and reduce heat to a simmer. Cover saucepan with a tight-fitting lid.
- Simmer for 15 minutes or until all the liquid is absorbed.
- Turn the rice by inserting a spoon to the bottom inside edge of the saucepan – bringing the bottom rice to the top.
- Cover and simmer for 20 to 30 minutes or until the rice is tender.
- Category: Lunch and Dinner
- Method: Boiling
- Cuisine: Puerto Rican
Keywords: Rice with Green Pigeon Peas and Pork Ribs, Arroz con Gandules y Costillitas de Cerdo