Categories: Meals

Ingredients

• 2 cups frozen cooked white rice
• 4 thin bone-in pork chops
• 1 1/2 tsp Sazon seasoning
• Kosher salt and black pepper
• 3 tbsp. olive oil
• 1 small onion, chopped
• 3 garlic cloves, finely chopped
• 1 tbsp. tomato paste
• 1/2 tsp ground turmeric
• 15.5 oz. can pigeon peas, drained and rinsed
• 1/4 cup halved green olives with pimientos
• Chopped fresh cilantro, for topping

Directions

1. Preheat the oven to 250. Heat the rice as directed. Season the pork with the Sazon, salt and pepper. Heat a large skillet over high heat. Add 2 tbsp. olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven.

2. Add the remaining 1 tbsp. olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste, and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper.

3. Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro.

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