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Re: In need of a peas & rice recipe
[Re: AXARob]
#8214
05/18/2009 05:17 PM
05/18/2009 05:17 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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OK... Deb just got home... The recipe came from a co-worker from St. Lucia, not the guy I was thinking of who is from Tobago... The RECAITO & SOFRITO come in jars and are almost a paste... you can see descriptions on the Goya website... we can find them in every supermarket around here in the Goya/Spanish sections...
1 cup raw white long grain rice (cooked according to directions, but use chicken broth instead if water) WITH THE FOLLOWING ADDED IN THE RICE POT WHILE COOKING! 2 Tbsp Butter or Margerine 1 Tbsp. Goya RECAITO (cilantro cooking base) 1 Tbsp. Goya SOFRITO (tomato cooking base) 1 15 oz. can Goya Pigeon Peas (drained) S&P to taste
we also added chopped onion to ours, but that's not in the original recipe...
This will make plenty+ for four people...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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