30 Minute Arroz Con Gandules (Puerto Rican Rice)

By carvalhohm2

Ingredients

• 1 tablespoon olive oil
• 4-6 tablespoons Goya Sofrito (store bought)
• 2 cups short grain white rice
• 3 cups water
• 4 tablespoons chicken bouillon granules
• 1 package Goya Sazon seasoning
• 1 tablespoons capers
• 2 tablespoons pimiento-stuffed green olives, sliced
• 1 (15 ounce) can Goya Gandules Verde (pigeon peas)
• Chopped cilantro (Chinese parsley) for garnish

Details

Servings 4
Adapted from youtube.com

Preparation

Step 1

In a large pot, heat oil on medium heat. Add sofrito and stir. Add rice and stir to coat with oil and sofrito for a few minutes. Add water, chicken bouillon, capers and olives.

Heat uncovered to boiling about 10 minutes until most of the liquid is absorbed. Add gandules on top of rice mixture (do not stir). Cover and cook 20 minutes longer until rice is cooked. Stir and serve sprinkled with some chopped cilantro for garnish.