SO I've tried to make this about 5 times now and I finally got it. I asked a number of Puerto Rican's which have different twists to their recipe, however I found a way that tastes SUPER authentic!
Porkt is this is primary type of meat they use, but feel free to use what you'd like.
Ingredients:
Goya SOFRITO (tomato based red mix) 3/4 to 1 cup needed
2 sazon packets
Adobo
2 chicken bouillian cubes
2 1/2 cups water (warm)
3 teaspoons oil
2 cups rice
pigeon peas/gandules (buy a small can if you can, only use 1/2 of the regular size can)
meat of choice
some people add olives but I don't YUCK (sorry)
Directions:
Season meat of choice with adobo (put aside)
In a nice size pot put SOFRITO, pigeon peas, chicken cubes, 3 teaspoons of oil on medium heat stirring around for around 3-5 minutes (or until cooking/steaming)
Add meat and cook on each side. (Doesn't have to be cooked through but browned on each side. The rest will cook with the rice. Use thinner meat chicken tenderloins or thin pork chops.
Next add 2 1/2 cups of warm water and put on high. Add 2 packets of sazon adobo and a pinch of salt. Bring to a boil. (Taste juice during this process for flavor) Add more adobo as needed, should be a tad salty (this will go away once cooked)
Add 2 cups rice, stir, it should still be boiling.
Place aluminum foil around cover. Stir once more and cover for 25 minutes. DO NOT lift cover at all! Trust me.
That's it! really works I was amazed.
Good luck =)
