This dish was seemingly invented to dispose of leftovers from previous meals. It combines rice, legumes, meat, vegetables and tubers in a dish that is a complete meal in itself. You can substitute the pigeon peas for another type of legume and the sausage for smoked pork chops.

Time: 35 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: No prior preparations are required.

Ingredients:

• 4 cups of pigeon peas, boiled
• 2 lb. of longaniza (pork spicy sausage)
• 2 plantains cut into slices
• 1 cup of rice
• 1 lb. of sweet potato cut into cubes
• 1 lb. de auyama (gem squash) cut into cubes
• 1 medium-sized carro cut into cubes
• 1 cube of chicken bouillon (optional)
• 4 tablespoons of oil
• 1 green pepper, diced
• 1 small onion, diced
• 1 teaspoon of cilantro leaves
• 1 pinch of orégano
• Sal and pepper
• Hot sauce (optional)
• 1 teaspoon of garlic, mashed

Preparación:

1. In a deep-bottomed pot heat the oil and sautee the sausage until it turns golden brown. Add garlic and onion and stir, sautee until onion becomes transparent. Add pepper, chcken bouillon, oregano, coridander. Simmer over very low heat for two minutes, stir frequently to prevent the ingredients from burning, add a few tablespoons of water if necessary.
   
2. Add 6 cups of water, plantain, squash, sweet potatoes and carrots. When the preparation breaks a boil add the rice and a pinch of salt and pepper. Boil over medium fire until the rice is tender and the grains have doubled in size. Add water if necessary and stir frequently to prevent the ingredients from sticking to the bottom of the pot.
   
3. Once the rice is as described above reduce liquid to obtain a thick stew. Serve with avocado slices.

I love my mom's Chambre, but I've always wanted to make it myself, but my mother uses red kidney beans, is it ok to use them in this recipe as well?

No problem. Each home has its own recipe, so switching to red kidney beans works just as well.