Puerto Rican twist on a traditional Italian rice dish. Garnish with chopped cilantro.

Milly Suazo-Martinez
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season pork with salt and pepper.

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  • Heat 2 tablespoons oil in a large pot over medium-high heat. Add pork; cook until browned, about 2 minutes per side. Pour in 2 cups chicken stock. Reduce heat to low, cover, and simmer pork until is fork-tender, about 1 hour. Shred with a fork and transfer to a plate.

  • Heat remaining 1 tablespoon oil in the pot over medium heat. Add pigeon peas and onion; cook and stir for 2 minutes. Stir in arborio rice. Pour in enough chicken stock to barely cover the rice; cook and stir until absorbed. Continue adding stock, stirring often, until each addition is absorbed and rice is tender yet firm to the bite, about 20 minutes.

  • Fold shredded pork into the rice. Sprinkle Parmesan cheese on top.

Cook's Note:

Use adobo seasoning instead of salt and pepper if desired.

Nutrition Facts

626 calories; 27.9 g total fat; 109 mg cholesterol; 1941 mg sodium. 52.5 g carbohydrates; 39.4 g protein; Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
07/17/2017
Very flavorful! The risotto was a little wet but it was my first time making risotto. Excellent meal I served with a salad and sautéed turnips Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/17/2017
Very flavorful! The risotto was a little wet but it was my first time making risotto. Excellent meal I served with a salad and sautéed turnips Read More
(1)
Rating: 5 stars
07/17/2017
Very flavorful! The risotto was a little wet but it was my first time making risotto. Excellent meal I served with a salad and sautéed turnips Read More
(1)
Rating: 5 stars
04/25/2019
great Read More
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