Arroz Con Gandules (Rice With Pigeon Peas)

Recipe by Chef #1115490
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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
  • Add rice and sauté until rice is browned.
  • Add about ¾ cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
  • Add gandules (drained and rinsed) and 4 cups of water.
  • Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
  • Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15—20 minutes until done.
  • 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.).
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