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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour olive oil in a cast iron/aluminum pot until hot. | 2. Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil. | 3. Pour in pigeon peas (gandules) and let boil for a minute. | 4. Pour in rice. | 5. Stir ONCE and put the lid on it, sealing tightly. | 6. Let sit for 20 minutes on low-medium. | 7. If the rice looks gummy DO NOT STIR IT, just put the lid back on and wait until the rice is firm (ready). | 8. If you desire the crunchiness on the bottom, once the rice is done cooking, put the temp on very low temp and let it sit for about 5 minutes. The bottom will loosen up from the moisture (since it it's done cooking). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	2	cups		1350.5	295.815	26.381	2.4419999999999997
pigeon pea	1	can		1054.1979	192.952	66.6942	4.5795
sazon goya	1	packet		-	-	-	-
tomato sauce	4	ounces		128.142	20.4007	6.6793	2.2226
chicken bouillon	1	teaspoon		5.34	0.3602	0.3332	0.2776
sofrito sauce	2	tablespoons		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
adobo seasoning	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.