Ingredients
1/2
cup Leftover turkey, shredded
1/2
yellow onion (chopped small)
1
tbsp Sofrito (you can get this at the Spanish section of the supermarket, it comes frozen and in a little plastic tub)
Directions
1.
Heat the olive oil in a pan with a lid
2.
Add the onion and cook until it is translucent
3.
Add the sofrito, cook for about 1 minute
4.
Put in the rice and the chicken broth
6.
As soon as it is boiling, add the tomato paste and the fozen peas
7.
Cover the pot and bring to the lowest heat setting
8.
Set the kitchen timer for 30 minutes
9.
When 30 minutes hit, taste the rice to see if it is ready
10.
If rice is hard, leave on a little longer
11.
If rice is soft and mushy, then it is ready to eat
Las-Vegas Restaurants
