ARROZ CON GANDULES, COSTILLAS DE LECHON, ENSALADA DE PAPA Y AGUACATE (red rice w pigeon peas, pork ribs, potato salad, avocado)

This is a very traditional plate for Puerto Ricans. Comfort belly filler!

Serves 4-6

For the rice:

• sofrito (pureed herbs...my recipe includes equal amounts of the following: green peppers, onions, garlic, cilantro, pinch of salt and black pepper, 3 oz of tomato, couple drops of olive oil)
• frozen pigeon peas (to me it tastes fresher than can ones)
• 1 - 1 1/2 cups dry rice (long grain or medium grain - NOT the precooked package)
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 package of Sazon seasoning mix
• 1 1/2- 2 cups water
• 1/2 can tomato sauce (I prefer Goya brand)
• 2 tbsp corn oil
• salt to taste

Procedure:
Heat the oil in a caldero (heavy pot), add the sofrito, let it cook for about 1 minute. Then add the tomato sauce, the dry seasonings, and the green pigeon peas.  Cook for 2 more minutes, stirring constantly not to burn.  Add the water and salt, let it come to a boil.  Wash the rice in water and then add to the pot and cover.  Stir the rice as water evaporates.  You might have to stir the rice a couple more times until it completely cooks to make sure all rice grains are cook.  Time it takes:  more or less 45 mnts- 1 hour.

Note:  Depending on how hard or soft you prefer your rice, you might need to add or reduce water.  I always look for about 1/2 inch water above rice.

For the Ribs:

• I use a dry rub that includes:  1 1/2 oz paprika, 1 oz chili powder, 2 tbsp oregano, 2 tbsp thyme, 4 tsp coriander, 4 tsp cumin, 2 oz salt, 2 tbsp black pepper.  It makes 6 oz, enough to use 2 or 3 times, just keep in ziploc bag until time to use.
• BBQ sauce
• 1 tsp of white vinegar (optional)

Get your ribs, make sure they are dry, rub a thin layer of the spice rub all over.  Refrigerate until time to use, let them absorb the flavors.  Turn oven to 300 degrees, place ribs in an oven pan and cover with aluminium foil. Bake for 1 hour.  After the hour cover the ribs with the BBQ sauce, all over. Bake for an additional 45 minutes, still covered. At this point I increase the oven temperature to 350 degrees. Then uncover the pan, add more BBQ sauce and cook for an additional 30 minutes. Let the meat rest before serving.

For the Potato Salad:

• 2 extra large baking potatos, cut into large cubes
• brunoise (extra small cubes) of onion, celery, carrot, green pepper - as much or as little you prefer
• 1 tsp dijon mustard
• 3-4 tbsp mayonnaise
• salt, pepper to taste

In a medium pot, boil the potatos.  They will be cook when knife goes thru potato. Once cooked drain, and mash.  I do not have a masher gizmo, I use a regular fork.  Then add the vegetables, mustard and mayannaise incorporating all.  Add salt and pepper to taste.

Avocados:  You will not get an avocado ready to eat from the produce store.  I always purchase the avocado 2 or 3 days in advance.  Store in a brown bag on top of the kitchen counter.  This trick seems to work all the time.  I do not purchase the little darker avocados, I always go for the big and bright green.

Hope you enjoy this recipe!  I must admit, the day I cooked this, I had left overs for breakfast the next day....