Pigeon peas soup

Pigeon peas soup


(Rations: 6-8)

  • 1 Cup long-grain rice
  • 6-8 cups of water
  • 2 cans of gandules
  • 1 ½ lb of beef
  • 3 tablespoons of sofrito
  • ½ envelope beef seasoning
  • 2-3 ounces of red pepper or paprika peppers
  • Olives Green
  • Capers
  • Cilantro to taste
  • 1 ladle oil
  • 1 envelope of sazon with achiote
  • 2 "Knor" garlic cubes
  • Salt to taste


  • In a pot or deep pan sauté the meat until you see that the meat is sealed out.
  • Add all ingredients except rice and continue sautéing.
  • Then add water and cook over high heat until water boils.
  • Once this boiling, include the pigeon peas and rice; boil over medium-high heat for 10-15 minutes.
  • Cook until the rice is cooked.
  • Care and ensure that it does not dry, It should thicken just a bit. Be watery you can thicken to pouring a tablespoon of cornstarch.

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