Leftover cooked rice makes fantastic rice for frying. This Puerto Rican fried rice is flavored with annatto oil and adobo seasoning; meat, olives and pigeon peas make it a hearty one-dish meal.
Slideshow: One-Bowl Rice Dishes
3 tablespoons Puerto Rican Annatto Oil
8 ounces cubed cooked pork or ham
4 cups of day-old cooked white rice
1/4 cup sliced green olives
1 15 1/2-ounce can of pigeon peas, drained and rinsed
1/4 cup roasted red bell pepper, diced
1 tablespoon adobo seasoning
Cilantro, for garnish (optional)
How to Make It
In a large wok or nonstick skillet, heat the oil over moderately high heat. Sauté the pork until browned, about five minutes. Add the rice and sauté for two minutes. Add the olives, peas, bell pepper and adobo seasoning. Cook, stirring frequently, for three minutes. Season with salt and pepper, garnish with cilantro and serve.
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