Asopao de Gandules (Green Pigeon Pea Soup)
1 14-ounce package frozen gandules (green pigeon peas), thawed
2 quarts chicken stock or water
2 tablespoons light olive oil
1/2 medium red onion, chopped
1/2 red bell pepper, seeded and chopped
2 sweet chili peppers, seeded and diced
3 recao leaves, minced, or 2 tablespoons chopped cilantro
2 garlic cloves, peeled and minced
1 cup tomato sauce
2 cups short-grain rice
1 pound West Indian pumpkin, peeled and diced
1/2 tablespoon salt, or to taste
1/3 cup chopped cilantro
1 In a large pot or soup kettle, combine the gandules and 2 cups of the stock. Cook
until tender, about 20 minutes. Drain and set aside. Heat the oil in a skillet. Add the
onion, bell pepper, chili pepper, recao, garlic, and tomato sauce. Saute over medium
heat for 5 minutes.
2 Combine the gandules, tomato mixture, rice, pumpkin, salt, and the remaining stock in
a soup pot. Bring to a boil; lower the heat and simmer for 25 minutes, or until the rice
is cooked and the soup has thickened. Add the cilantro just before serving.
Puerto Rican Recipes
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