Arroz Con Gandules

By carvalhohm

Ingredients

• 1/2 cup of cooking ham
• 2 cups of long grain rice (rinsed)
• 3 cups of hot water-appx.
• 1/2 cup homemade sofrito
• 16 ounce can of Gandules (Pigeon peas)
• 2 tablespoons of stuffed Spanish olives
• 2 packets of Sazon with Achiote
• 1 tablespoon of Adobo
• 3 tablespoon of olive oil
• Pinch of Oregano
• 3 cloves fresh crushed garlic
• cut green peppers and onions

Preparation

Step 1

In a medium size Caldero (Spanish non-stick pot) Sonia knows! Add oil, heat medium then stir fry ham, until brown. Add green peppers and onion and continue the stir frying, add the fresh garlic, sofrito, olives, Sazon, Adobo, oregano...then after stirring for 10 mins add Gandules, bring to a full boil add rice and then add water enough to cover rice about 1" above the rice line.

Cook on high until water is absorbed. Then lower heat and and stir, then cover for at least 30 mins or until rice is tender.

Don't stir rice to much so it doesn't get sticky!