BIG DADDY'S SPANISH RICE WITH PIGEON PEAS

Big Daddy's Spanish Rice With Pigeon Peas image

Provided by cleeo2

Categories Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1/4 cup diced pork (if making the Rockin' pork roast recipe, trim a slice off before cooking and use for this)
1/4 cup diced onion
2 tablespoons butter
2 (1 tablespoon) envelopes sazon seasoning
1 tablespoon adobo seasoning
2 cups long-grain rice
4 cups water
2 tablespoons sofrito sauce
1 (16 ounce) can pigeon peas
2 tablespoons chopped fresh cilantro leaves, to garnish

Steps:

For the Rice:.
In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.
Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender(*see Chef's note below). Remove from heat.
*Chef's Personal Note: For best results, cook rice for 25 minutes after covering with lid. Turn off heat and let sit another 10-15 minutes.