Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas

• Meat

  • 1/3 cup Country ham or bacon

• Produce

  • 2 Bay leaves
  • 1/4 cup Cilantro, fresh
  • 1 15-ounce can Pigeon peas/gandules

• Canned Goods

  • 2 tsp Chicken bouillon, powdered
  • 3 1/2 cups Water or low sodium chicken broth

• Condiments

  • 2 tbsp Pimento stuffed olives
  • 1/3 cup Sofrito
  • 1/3 cup Tomato sauce

• Pasta & Grains

  • 2 cups Parboiled rice

• Baking & Spices

  • 1 Goya adobo seasoning
  • 1 tsp Italian seasoning, dried

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Other

  • 1½ teaspoons sazón con achiote y culantro

Found on delishdlites.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• ⅓ cup sofrito (homemade is best!)
• ⅓ cup country ham or bacon, chopped (optional)
• 2 cups parboiled rice
• 3½ cups water or low sodium chicken broth
• 1½ teaspoons sazón con achiote y culantro
• 2 teaspoons powdered chicken bouillon
• Goya Adobo Seasoning
• ⅓ cup tomato sauce
• 2 tablespoons pimento stuffed olives
• 1 teaspoon dried Italian seasoning
• ¼ cup fresh cilantro, chopped
• 2 bay leaves
• 1 15-ounce can Pigeon Peas/Gandules, drained and rinsed

Directions

• Heat your caldero or Dutch oven to medium heat, and add your olive oil, ham (or bacon) and sofrito.
• Stir constantly until fragrant and tender, but not browned, about 4 minutes.
• Next add in the Sazon, tomato sauce and chicken bouillon. Stir to combine.
• Add the water, Italian seasoning, cilantro, bay leaves, and olives.
• Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in a sprinkle of Adobo until its well seasoned. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
• Add in the drained pigeon peas, then bring the mixture back up to a boil.
• Once the mixture is boiling, add the rice.
• Stir the rice to get it submerged and distribute the pigeon peas throughout.
• Allow the rice to absorb all the visible liquid, uncovered.
• Once most of the visible surface liquid is absorbed, stir and cover the rice, lower the flame to low, and allow it to steam for 20-25 minutes.
• Its done with all the liquid is absorbed and the grains are fluffy and fully cooked.