ARROZ CON GANDULES (RICE AND PIGEON PEAS)

By carvalhohm

Ingredients

• 4 cups medium grain rice, rinsed
• 4 strips pork belly or uncured thick cut bacon
• 1/2 cup Sofrito
• 1 15 oz can Gandules (Pigeon Peas), drained
• 1 cup tomato sauce
• 1 tablespoon capers
• 8 Spanish olives halved
• salt and pepper
• 5 cups water
• 1 banana leaf (optional)*

Details

Servings 8

Preparation

Step 1

Heat a large pot or caldero on medium heat, slowly cook the pork belly until crispy, remove bacon from pot and set aside leaving the drippings.

Add sofrito to the drippings, cook about 3-5 minutes. Add rice to the pot to toast the rice, about 5 minutes or until just beginning to brown. Stirring occasionally. Add tomato sauce, capers, olive and pigeon peas. Gently stir until well combined.

Add water, bring it to a boil on high until water begins to evaporate, place banana leaf or foil over the rice, cover and simmer on low for 35 minutes.

Add crispy bacon and fluff with a fork. Serve
NOTES