Arroz con Gandules (Rice and Pigeon Peas)

By yollymg

Ingredients

• 3 tbsp. canola oil
• 2 oz. bacon, cut into 14″ cubes
• cup sofrito
• small yellow onion, minced
• 2 cups long-grain white rice
• 2 tbsp. tomato paste
• 2 cups chicken stock
• 1 tsp. dried oregano
• 7-oz. jar mixed olives, capers, and pimientos
• 1 15-oz. can pigeon peas, drained Kosher salt and freshly ground black pepper, to taste

Details

Adapted from saveur.com

Preparation

Step 1

Heat oil in a 6-qt. saucepan over medium heat. Add bacon; cook until browned, about 5 minutes.

Add sofrito and onion; cook until soft, about 8 minutes. Add rice and tomato paste; cook until lightly browned, about 2 minutes. Add stock, oregano, and olive mix; boil.

Reduce heat to medium-low, cover, and cook until rice is tender, about 30 minutes; stir in peas. Cook for 10 minutes more. Season with salt and pepper before servin