YOUR SOLIN GENERATED RECIPE
Golden Puerto Rican Rice with Pigeon Peas
Sautéed chicken and aromatic sofrito simmered with jasmine rice and earthy pigeon peas for a vibrant, protein-packed bowl that smells like a tropical kitchen.
INGREDIENTS
5 oz chicken breast
0.25 cup jasmine rice
0.25 cup canned pigeon peas
1 tsp extra virgin olive oil
1 tbsp sofrito
1 tbsp tomato sauce
0.5 cup low-sodium chicken broth
0.25 tsp turmeric
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh cilantro
PREPARATION
Heat the extra virgin olive oil in a small heavy-bottomed pot over medium heat.
Add the diced chicken breast to the pot and season with sea salt, black pepper, and garlic powder.
Cook the chicken for 4-5 minutes until lightly browned on all sides.
Stir in the sofrito, tomato sauce, and turmeric, cooking for 1 minute until the aromatics are fragrant and bubbling.
Add the dry jasmine rice and rinsed pigeon peas to the pot, stirring well to ensure every grain of rice is coated in the golden base.
Pour in the chicken broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes until the liquid is fully absorbed and the rice is tender.
Remove from heat and let the rice sit covered for 5 minutes to steam.
Fluff the rice gently with a fork and garnish with freshly chopped cilantro before serving.