Spanish Rice

By TPMay

Ingredients

• 1/4 - cup diced pork 1/4- cup diced onions
• 2 envelopes (1 tablespoon) sazon seasoning 2 tablespoon butter
• 1 tablespoon adobo seasoning 2 cups long-grain rice
• 4 cups water 2 tablespoons sofrito
• 1 (16-ounce) can pigeon peas
• 2 tablespoons chopped fresh cilantro leaves, to garnish

Preparation

Step 1

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. Remove from heat. 4 to 5 servings