Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events.
Manolo Lopez (3)
•
February 14, 2025
Heat achiote oil (3 Tbsp) in a medium caldero over medium heat.
Add ham (½ lb) and bay leaves (2), sauté for 2-3 minutes.
Stir in sofrito (1 cup) and cook for 2 minutes.
Add onion (1 medium) and cook until softened, about 1-2 minutes. Mix in pigeon peas (2 cups), alcaparrado (1 jar), and roasted red peppers (1 jar).
Stir in the rinsed rice and mix well. Add enough water to cover the rice by ½ in.
Increase heat to high and let the water evaporate. Once the water reaches the rice level, place plantain leaves (1–2) on top for flavor.
Reduce heat to low, cover, and cook for 20 minutes without uncovering.
Once done, fluff gently, cover again, and let rest for 10 minutes.
Garnish with fresh cilantro and serve hot as a side or main dish.
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