Arroz Con Gandules (Rice With Pigeon Peas)

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot with a lid gently brown ham steak in oil.
  • Add sofrito, sazon, boullion cube, olives and undrained pigeon peas.
  • Simmer gently to mix flavors.
  • Stir in rice and water. Bring to a boil then reduce heat to medium-high.
  • Boil until no visible liquid remains, stirring often to prevent sticking.
  • Heap rice and bean mixture into a mound in the center of the pot. Cover with lid and reduce heat to medium-low.
  • 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!
  • When rice is tender, stir once again to fluff mixture.
  • Serve with sliced of avocado and garnish with additional green olives.
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