1 lb Pork in 1/2 cubes
1/2 teaspoon Oregano
2 TBSP Sofrito
16 ounce can of Gandules (Pigeon Peas) Undrained
2 TBSP Alcaparrado (Capers) without liquid
1 packet Sazon with Coriander and Annatto (Achiote)
4 ounce Tomato Sauce
2 cups Rice
1 1/2 cups Water
GOYA Adobo with Pepper
Cut pork in 1/2 cubes. Sprinkle with Goya Adobo Powder. Frybn pan with olive oil until brown and oil comes out from pork
Reduce heat to medium, then add garlic and onions.
Stir in oregano, tomato sauce and sofrito.
Stir in Sazon, pigeon peas, alcaparrado, water and bring to boil.
Stir in rice to boil in high heat.
Once the water has subsided to the level of the rice, reduce heat to medium until rice is soft.
Spray rice cooker with PAM and transfer rice into the rice cooker and turn rice twice.
Any rice that sticks to the bottom of the pot is called “pegao” or “tutong” and is crispy and tasty.
To make great pegao make sure to use plenty of oil. Cook for about 10 minutes longer so the pegao gets crispy and keep your eye on it.