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| Executive Chef Damián Hernández |
Ingredients:
- 1 cup arborio rice
- 1/4 pound pork meat, cut in small cubes
- 1 1/2 cups pigeon peas
- 2 tablespoons chopped coriander
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped cilantro
- 1 tablespoon ground garlic
- 1/4 cup red pepper, diced finely
- 1/4 cup green peppers, diced finely
- 1 liter chicken broth
- 1 cup onion, diced finely
- 1 dash cumin
- 3 tablespoons butter
Procedure:
Sauté meat with the peppers, onion, coriander, garlic, cumin and butter in medium heat. Add the pigeon peas and rice and continue sautéing for five minutes. Add half the chicken broth and let evaporate, moving constatly with a wooden spoon. Add the remaining chicken broth as necessary until rice acquires a tender, creamy texture. Finish by adding cilantro and oregano.
Serving tip: a braised pork medallion and a glass of Pinot Noir or Tempranillo would go beautifully with this dish.
¡Buen provecho!