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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Warm olive oil in a large pot over medium-high heat. | 2. Sprinkle pork with adobo seasoning and rub into meat with your hands,. | 3. Cook meat in hot oil, stirring frequently until golden and crisp, about 5 minutes. | 4. Add recaito, olives, capers and tomato paste to pot. | 5. Lower heat to medium, stir and cook 1 minute to combine ingredients. | 6. Add pigeon peas and liquid into the pot and simmer covered for 5 minutes. | 7. Remove lid, add the rice, 3 cups of water and salt. | 8. Bring to a boil, lower heat and cook covered for 20 minutes without disturbing. | 9. Remove the lid and stir gently. | 10. Cover and cook for an additional 10 minutes over low heat,. | 11. Remove from the heat and keep covered until ready to seve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
pork chop	3		boneless diced	2463.0095	498.5893	80.422	16.0572
adobo seasoning	1	tablespoon		-	-	-	-
recaito	3	tablespoons		-	-	-	-
olive	10	halved	stuffed	-	-	-	-
caper	10			19.78	4.2054	2.0296	0.7396
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
pigeon pea	16	ounces	undrained	1555.8202	284.765	98.4294	6.7585
grain white rice	2	cups		-	-	-	-
salt	1 1/2	1/2		-	-	-	-

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