Arroz Con Gondules and Sofrito

Arroz Con Gondules and Sofrito Ingredients

1 cup Salted Pork or Hamsteak chopped	3 1/2 can (12 oz Water as required
1 medium Red bell pepper quartered	1 can (12 oz Pigeon Peas/Gondules not drained
1 large Green pepper quartered	3 can (12 oz Medium Grain Rice
2 bunches Cilantro stems removed	1 can (8 oz) Tomato sauce
2 teaspoons Salt	1 package Sazon
3 tblspoons Corn oil

Instructions for Arroz Con Gondules and Sofrito

Be Sure to Wash all Vegetables before hand

Sofrito:
You will need: 1 Blender, 1 medium sized Red Bell Pepper, 1 large Green Bell Pepper, 1 clove of garlic halved, 2 bunches of cilantro with the stems removed 1 teaspoon of salt, 1 tablespoon of oil and about a cup of water to your desire.
Mix all ingredients in blender adding more or less to your desired taste.
Blend until it looks like a sauce.

Arroz Con Gondules:
You will need a large Pot or a Cast Iron Pot, Medium Grain Rice, 1 12 ounce can of Pigeon Peas also known as Gondules, 1 8 ounce can of tomato sauce, 1 cup of chopped salted pork or hamsteak, and 2 tablespoons of Corn Oil

Preperation:
Add 2 tablspoons of Corn oil to bottom of pot. Cooking on Medium Heat. Add Salted Pork or hamsteak, 1 Cooking Spoon/3 tablespoons of Sofrito and fry until browned. Add Tomato Sauce, 1 package of Sazon and Pigeon Peas. Use can left from Peas and add 3 cans full of water and 3 cans full of Medium Grain Rice. Bring water to a boil, stirring ever 4-5 minutes. Give one last thourough Stir, cover and let cook on low heat for 25 Minutes, stirring every 5-10 minutes.

Rice is done when tender and dry.

Serve alone or with Porkchops or Fried Chicken.

Main Ingredient: RiceCuisine: Caribbean

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