Arroz Con Gandules (Rice With Pigeon Peas)

A simple and flavorful dish from Puerto Rico. Pigeon peas are a tiny green-brown bean usually found in the latin food section. Substitute any small bean (black-eyed peas, etc) for the pigeon peas. Serve with a cabbage and tomato salad and some crispy warm tostones.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  cups calrose rice
• 1 (14 ounce) can  pigeon peas
• 1  tablespoon  sofrito sauce
• 1 (5 g) packet sazon goya con culantro y achiote
• 1  chicken bouillon cube
• 1⁄2 cup  sliced stuffed green olive
• 2⁄3 cup  chopped ham steak
• 2 2⁄3 cups water
• 1⁄4 cup  vegetable oil

Directions

1. In a large pot with a lid gently brown ham steak in oil.
2. Add sofrito, sazon, boullion cube, olives and undrained pigeon peas.
3. Simmer gently to mix flavors.
4. Stir in rice and water. Bring to a boil then reduce heat to medium-high.
5. Boil until no visible liquid remains, stirring often to prevent sticking.
6. Heap rice and bean mixture into a mound in the center of the pot. Cover with lid and reduce heat to medium-low.
7. Stir and check rice for doneness every 5 minutes or so. A crisp rice crust will form on the bottom if the mix is not stirred often. This will add a bit of crunch to the dish but I have found all the men in my family love the crust!
8. When rice is tender, stir once again to fluff mixture.
9. Serve with sliced of avocado and garnish with additional green olives.