Arroz Con Gandules

By carvalhohm

Ingredients

• 3 c. medium or long grain white rice, rinsed
• 3 t: vegetable oil
• 2 heaping T. sofrito
• 4 oz. tomato sauce
• 1 can (15 oz.) gandules(pigeon peas), partially drained
• 2 heaping T. alcaparrado
• 1 pkt. Sazon with Achoite
• 1/2 pkt. ham flavoring
• 1 tsp. adobo
• 1/4 tsp. garlic powder
• 1/4 tsp. ground cumin
• 1/8 tsp. ground oregano
• Salt and pepper to taste (start off with 2 tsp. salt)
• 4-6 c. hot water

Preparation

Step 1

Rinse rice well in water and set aside.

In medium or large pot (about 6 quarts), heat oil and saute sofrito until softened. Add tomato sauce and simmer for 2 min. Stir in gandules, alcaparrado, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 tsp. at a time.. broth should be heavily seasoned and on the salty side.

Bring o rapid boil, then add rice and stir. You may need to add more water to ensure rice is covered by 1 inch of water. Reduce heat to a soft boil and let most of the liquid absorb and evaporate, stirring occasionally, very gently, so rice does not turn gummy.

Carefully mound rice towards cent of pot, top with foil and cover with lid. Reduce heat to simmer and cook for 20 min. Stir by folding rice fro bottom up, nbut do hot disturb bottom of pan. Cook for another 20-30 min., testing after 20 to seed if rice is tender and cooked through.