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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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