This is a very popular dish in Puerto Rican culture, and easy to make!
Total Time
20min
0.0
0 Ratings
Author: Cooking with Tovia
Servings:
4
Ingredients
•
3 3/4
cups
Water
•
2
cups
Short Grain White Rice
, rinsed
•
1
cup
Pigeon Peas
, drained
•
2
Tbsp
Oil
•
1
Tbsp
Adobo Seasoning
•
2
Chicken Bouillon Cubes
•
1
pckg
Goya® Sazon con Culantro y Achiote
Cooking Instructions
1.
Into a saucepan, add Water (3 3/4 cups), Short Grain White Rice (2 cups), Pigeon Peas (1 cup), Oil (2 Tbsp), Adobo Seasoning (1 Tbsp), Chicken Bouillon Cubes (2), Goya® Sazon con Culantro y Achiote (1 pckg). Stir to combine. Bring mixture to a boil and cook for 5 minutes.
2.
Lower heat to medium. Cover and cook for an additional 10 minutes.
3.
Serve and enjoy!
Nutrition Per Serving
CALORIES
570
FAT
8.1 g
PROTEIN
15.1 g
CARBS
110.1 g
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