Spanish Rice and Pigeon Peas ( Arroz con Gandules)

By ~jb4~ on March 19, 2003

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Ingredients

    1. 2 tablespoons vegetable oil
    2. 1/4 lb butter
    3. 8 teaspoons sofrito sauce ( found in the ethnic aisle)
    4. 16 stuffed olives
    5. 2 teaspoons salt
    6. 1 lb pigeon peas, fresh or canned
    7. 4 cups long grain rice
    8. 8 cups water

Directions

  1. In a big pot heat up 2 tbsps oil on a low flame and put in the Sofrito and all the other ingredients except rice and water.
  2. Stir fry for 3 minutes.
  3. Then put the rice in and stir well.
  4. Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
  5. As soon as the rice is dry, turn the rice over,in the pot, put the cover back on and put on low flame for 20 minutes.
  6. After 20 minutes turn rice over again and serve.
 
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