We are in need of a delicious, comforting and warm asopao! Enter Chef Mia Castro with her Abuela's family recipe to answer our needs! When you recreate this recipe, tag us on Instagram @ctown.supermarkets.

Ingredients:

• 2 medium green plantains; peeled and cut into chunks
• 2 teaspoons adobo seasoning (or salt)
• 4 tablespoons olive oil
• 1 cup ham steak (optional), largely diced
• 3/4 cup sofrito
• 1 can pigeon peas; drained
• 1 tomato; diced
• 3 green olives
• 2 quarts water
• 1 "cubito" (Knoor chicken bouillon cube)
• 1/2 cup medium grain rice 
• 1 avocado
• 2-4 tablespoons cilantro; chopped

Directions:

• In a blender or food processor (or box grater), blend plantains with adobo, forming masa for dumplings; set aside
• In a large pot at medium heat, sauté ham in olive oil until golden
• Add sofrito and pigeon peas. Cook & stir until moisture evaporates
• Add tomatoes and olives. Cook & stir until moisture evaporates
• Add water, cubito, and rice. Bring to a boil, then reduce to a low simmer.
• Add teaspoon-sized balls of masa into brothand stir gently while cooking (at low heat) for 15-20 minutes or until rice is fully cooked and soup has thickened
• Adjust seasoning with salt
• Serve. Garnish with fresh cilantro and a “rajita” de #aguacate