Rice With Pigeon Peas - Arroz Con Gandules

Recipe by 1PugMom2
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • Ingredients
  • 1
    tablespoon olive oil
  • 12
    cup sofrito sauce
  • 12
    cup chopped ham (or cooked pork pieces)
  • 2
    cups rice
  • 4
    cups water
  • 1 14
    ounces , goya sazon seasoning found in latin markets
  • 1
    (15 ounce) can pigeon peas (drained and rinsed)
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DIRECTIONS

  • 1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
  • 2.Add the rice, water, sazon and pigeon peas.
  • 3.Bring to a boil. Let boil for 2 to 3 minutes.
  • 4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
  • TIP: Do not use a lid with a vent that allows the steam to escape.
  • Never lift the lid while cooking.
  • 5.When finished cooking, stir the rice before serving. It should be light and fluffy.
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