Quote:
Originally Posted by TLC  YES - YES - YES - That's it - They are Pigeon Peas -I was trying to find a picture, but you've got it 
OK - so now what??? |
LOL okay.....this is what I use. I would have to got home and cook and get the actual measurements...lol I don't measure anything because I know how to make it.
Sazon with color (I prefer Goya)
Adobo
Oil
Sofrito- you can buy this at the store but the homemade one is the best
tomato sauce
chiken cubes - not everyone uses this but I like it in my rice
garlic powder
gooossshhh I think I'm missing something...lol I'm cooking rice today so when I get home I'll measure and write everything down and send it to you. Its best when made in a cast alumi pot. And you have to be precise with the amount of water you put in it...if not its either going to come out hard or too sticky and you don't want that.