Arroz Con Gandules (Rice With Pigeon Peas)

This is a recipe that my mother-in-law taught me how to make. It is from Puerto Rico and is a traditional dish for many meals. Gandules (or pigeon peas) is a type of bean and can be found in most Spanish or Latin stores; they are distributed and labeled by Goya. Bijol can also be found in Spanish stores, in a small yellow round container. It is a yellow food coloring spice, something like paprika or turmeric. This is a great recipe…everyone who tries it raves about it. It’s worth hunting for the ingredients…I guarantee it!

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 4  ounces salt pork, cut into small cubes
• 4  ounces  cubed ham
• 3  cups rice
• 1 (16 ounce) can tomato sauce
• 1 (16 ounce) can diced tomatoes
• 1 (16 ounce) can  pigeon peas (Gandules)
• 1  tablespoon  food coloring (Bijol)
• 2  tablespoons capers
• 10 -15  stuffed green olives
• 1  teaspoon ground cumin
• 2  teaspoons  italian seasoning
•  salt & pepper

• 1 cup sofrito sauce (See Step 7)

• 1  bunch fresh cilantro
• 1  red pepper
• 1  onion
• 1  green pepper
• 1  head garlic

Directions

1. In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
2. Add rice and sauté until rice is browned.
3. Add about ¾ cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
4. Add gandules (drained and rinsed) and 4 cups of water.
5. Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
6. Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15—20 minutes until done.
7. Sofrito: Blend 1 Bunch Cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (Leftover Sofrito can be freezed and used in beans, soups, etc.).