Puerto Rican Rice And Pigeon Peas " Arrozcon Gandules" Recipe
Servings: 1
Ingredients
- 1 can Pigeon peas "gandules"
- 2Â 1/4 c. Rice
- 3 c. Water
- 1 ounce Ham, diced
- 1 med Onion
- 1 sm Pepper, green
- 1 x Cilantro leave
- 1 doz Olives, green
- 1/2 tsp Capers
- 1 sm can Tomato sauce
- 1 env "Sazon" seasoning " con achiote"
- 1 lrg clv garlic
- 3 Tbsp. Extra virgin olive oil
- 1 tsp Salt
Directions
- To make sofrito; chop all ingredients except sazon, rice, olives and beans into diced pcs or possibly blend quickly in processor. If you have trouble getting all the ingredients, You can use bottled Goya brand "sofrito" (about 2-3 tbsp). In dutch oven, saute/fry "sofrito" about 2-3 min add in olives, tomato sauce, Sazon envelope and saute/fry a few more min. Add in can of Pigeon peas (don't drain) and mix. Add in rice and mix. Add in water. Cook uncovered on medium heat till barely dry. turn rice qucikly. Cover and cook on low for about 30 min. Turn rice again about 15 min. Done when rice is soft.
Adding to Planner
