Rice and Beans for roast pork

[Al Dente]

For anyone who wants a classic side dish to a Puerto Rican or Cuban roasted pig (Pernil).

For the Sofrito
1 red bell pepper, seeded and rough chopped
1 green bell pepper, seeded and rough chopped
1 large onion, peeled and rough chopped
10 cloves of garlic
1 bunch of cilantro, washed with leaves picked off
8 leaves of culantro, washed.  If you cannot find fresh culantro, use about 12 stems from the cilantro
Place all ingredients in a blender and blend until pureed with no lumps.

4 Tbs. olive oil
Sofrito
4 cups white rice (Canilla brand)
3 packets sazon seasoning
1 can (8 oz) tomato sauce
5 cups chicken broth (I like Swanson, it has no MSG, or homemade)
3 cans of green pigeon peas, drained and rinsed

Preheat oven to 350, and adjust oven racks to accommodate your casserole with lid.
Place a large casserole over high heat and heat olive oil until shimmering
Add sofrito and cooking, stirring constantly for about 10 minutes.  Keep stirring so it does not stick
Add rice and cook for 2-3 minutes.
Add sazon, tomato sauce, chicken broth and pigeon peas.  Stir to combine.
Bring to a boil, stirring to prevent sticking, then cover and place in oven.
Cook for 45 minutes.
Remove from oven and adjust seasoning.  Let stand for 10 minutes, then serve with roasted pork.
It's good with anything really, but it's a classic side dish for pernil.

[wooddamon1]

Sounds excellent, thanks!