Here's our Healthy Living take on the Puerto Rican favorite made with rice, pigeon peas and pork. It starts with crisp bacon—and ends up a favorite!
What You Need
Original recipe yields 8 servings
4 slices OSCAR MAYER Bacon
1 large green pepper, chopped
1 onion, finely chopped
2 cloves garlic, minced
1 can (8 oz.) tomato sauce
1 cup long-grain white rice, uncooked
1/4 tsp. black pepper
1 cup water
1 can (15 oz.) pigeon peas (gandules), rinsed
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Let's Make It
Cook bacon in medium saucepan until crisp. Remove bacon from pan, reserving drippings in saucepan. Drain bacon on paper towels.
Add green peppers, onions and garlic to reserved drippings; cook and stir on medium heat 5 min. Add tomato sauce, rice and black pepper; mix well. Stir in water. Bring to boil. Stir in peas; cover. Simmer on medium-low heat 20 min. Stir.
Crumble bacon; sprinkle over rice mixture.
For Caribbean flavor, place a banana leaf over the saucepan before covering it with the lid while the rice cooks.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.