Arroz con Gandules (Puerto Rican Rice and Pigeon Peas)

By carvalhohm

Ingredients

• 3 Tablespoons Olive oil
• 1/4 cup Sofrito
• 1 Tablespoon Sazón
• 1 cup Tomato sauce
• 3 cups Stock or water
• 2 cups Rice
• 1 15 oz. can Gandules (pigeon peas), drained
• 1/4 cups pimento-stuffed olives, sliced into rounds
• 1 Tablespoon Capers
• Salt and pepper -- to taste

Preparation

Step 1

Heat the oil in a large saucepan over medium-high flame. Add the sofrito and sazón and saute for 3 or 4 minutes, or until cooked down.

Stir in the tomato sauce and cook, stirring, for another 2 or 3 minutes.

Add the remaining ingredients and bring to a boil. Reduce heat to low, cover tightly and simmer for 15 to 18 minutes.

Remove from heat and let rest, covered, for another 5 to 10 minutes. Fluff with a fork and serve immediately.

Variations:
Add some chopped ham to the sofrito.
Most recipes call for medium-grain, or Valencia-style, rice. But you can use long or short-grain rice too.