In a saucepan, over medium heat, sauté the onion, garlic and peppers for 1 minute.
Add the ham and sauté for 2 minutes.
Add the sofrito and tomato sauce, sauté for 1 minute.
Add the rice, the chicken broth, the pumpkin, the pigeon peas, the cilantro and the recao. Cook for 40 minutes, over medium-low heat, stirring every 5 minutes to avoid sticking to the bottom.
Planteen Balls
Grate the banana in the smallest part of the guayo.
Add the other ingredients, incorporating them well until they form a dough.
Divide the dough into small balls.
Add the balls to the stew in the middle of its cooking.
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