This recipe for Spanish Rice w/pigeon peas, by Kim, is from The Laprade Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 pound butter 8 tsp. sofrito 2 tsp. salt 1 lb. pigeon peas 4 c. rice 8 c. water
In a large pot heat 2 tbs. oil, add in sofrito and all ingredients but rice & water. Stir fry 3 min. then add rice & stir well, next add water. Leave pot open to cook and let rice dry out. As soon as rice is dry, turn rice over and put top on pot, cook on low for 20 min. After 20min turn rice again and serve
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