Arroz con Gandules

Arroz con Gandules or Stewed Rice with Pigeon Peas

by chef Kathy Libier of Flavors of San Juan

 

Ingredients:

  • 1 can cooked pigeon peas
  • 2 cups long grain rice
  • 3 tablespoons sofrito
  • ½ small yellow onion diced
  • 1 talespoon parsley chopped
  • 1 can (8oz) tomato sauce
  • 2 tablespoons sliced roasted red peppers
  • 1 tablespoon manzanilla olives
  • 1 envelope Goya sazón (seasoning) with annato
  • ¼ cup cured salted pork, ham, or bacon (diced)
  • ½ teaspoon salt

 

Directions:

  1. In a rice pot sautee the salted pork (ham or bacon) over low heat. Add the onions, sazón, roasted peppers, salt, and parsley.
  2. Add 3 tablespoons of butter or margarine, olives, and tomato sauce.
  3. Add the rice and the pigeon peas and sautee for 3 minutes while stirring every 45 seconds.
  4. Add 2 ¼ cups of water.  Stir and cook on medium heat until must of the water dries out.