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Puerto Rican Arroz con Gandules




Source of Recipe


Angele O'Connell


List of Ingredients




2T Olive Oil, divided
1 Pork Chops
1 pkg Sazon (you can find it in the Mexican/Latin food aisle. Made by Goya)
1c Rice (medium grain)
3T Sofrito (found above the Pigeon Peas and next to the Olives)
1/2 can of Pigeon Peas (found next to the Sazon usually), drained
1/4c Spanish Olives, drained

Recipe



Season pork chop with Sazon. Cook in oil until almost done. Remove and cut into cubes. Toss back into pan and add 1T Olive Oil. Saute the rice a bit, add Sofrito, Peas, Olives and add water to cover. Simmer covered until
done.

You can modify this any way you like by adding/removing some of the meat or veggies. Also, my friend likes my stepdad's recipe but replaces the Sofrito with salsa or enchilada sauce. It depends on if you want the rice red or
yellow and how you want it to taste.