

ARROZ CON GANDULEZ
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Heat Oil: In a large caldero (pot), heat olive oil over medium heat.
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Sauté Base: Add sofrito, tomato sauce, sazón, adobo, and olives. Sauté for 2-3 minutes until fragrant.
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Add Gandules: Stir in pigeon peas and mix well.
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Add Rice: Add rice, stirring to coat evenly with the seasonings.
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Pour in chicken broth or water. Mix gently and bring to a boil.
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Cook: Once boiling, reduce heat to low, cover, and let it simmer for 25-30 minutes. Avoid lifting the lid.
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Fluff & Serve: Gently fluff rice with a fork before serving.

MOFONGO
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Fry Plantains: Heat oil in a pan and fry plantain pieces until golden and tender.
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Mash Ingredients: In a mortar and pestle (or bowl), mash fried plantains, garlic, and pork cracklings together until well combined. Add salt to taste.
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Shape & Serve: Form the mixture into a dome shape and serve with chicken broth or as a side to meat or seafood dishes.
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