Chambre (Legumes and Meat Stew) combines rice, legumes, meat, vegetables, and tubers in a dish that is a complete meal in itself, and it's very comforting.

– 2 pound longaniza, [0.9 kg] (Dominican pork sausage) cut into slices – 1 pound smoked pork chop, [0.45 kg] diced – 1 cubanelle, (cubanela) pepper, diced – ½ teaspoon oregano (dry, ground) – 1 small red onion, diced – 2 cloves garlic, mashed – 1 cup boiled red kidney beans, boiled soft and drained – 1 cup pigeon peas, boiled soft and drained


– 1 carrot, diced – 1 pound batata (sweet potato), (boniato, Japanese yam) cut into cubes – 1 pound auyama (kabocha squash), (west Indian pumpkin, or kabocha squash) cut into cubes – 1 teaspoon salt, (or more, to taste), divided – ½ cup rice – ¼ teaspoon pepper (freshly-cracked, or ground), (or more to taste) – 3 tablespoons minced cilantro, (optional)


Step 1:

Heat a deep-bottomed pot heat over medium heat. Add longaniza and pork chops. Cook and stir until they brown.

Step 2:

Stir in cubanela, onion, oregano, and garlic, cook, and stir until onion becomes translucent. Stir in guandules, beans, carrot, batata, and auyama, and cook and stir for a minute. Season with ½ teaspoon of salt. Pour in 1 qt [1 lt] of water and simmer.

Step 3:

When the liquid breaks the boil, add the rice, stir. Simmer covered over medium heat until the rice is tender and the grains have doubled in size. Stir frequently. Once the rice is cooked, season with salt and pepper to taste. Stir in cilantro and remove from the heat.


Serve with avocado slices.

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