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Our bananas are roasting in the oven along with our pork chop, our black bean sauce is
simmering, so we're going to come back and check our rice. Most of the liquid has been
evaporated, but not all yet, the rice is soft. So, we're going to go and add our Pasilla
peppers and our red peppers. And, we're adding them at this late date because we want them
to have a little bit of crunch to them. Then we're going to do the same with our chunks
of sausage. Then we're going to lightly dust the top of this with some salt and pepper
and then we're going to measure out one tablespoon of red wine vinegar. We're going to pour that
in and stir so that the salt, pepper, the red wine vinegar, the chourico, the Pasilla
peppers, and the red peppers are all moved around. And then what we're, in fact, going
to do is just put the lid back on and steam this until the sausage and the peppers come
up to temperature.