Rice with Pigeon Peas-Arroz con Gandules

By carvalhohm

Ingredients

• 1 tablespoon olive oil
• 1/2 cup sofrito
• 1/2 cup chopped ham (or cooked pork pieces)
• 2 cups rice
• 4 cups water
• 1 packet sazón
• 1 15-ounce can Pigeon Peas/Gandules (drained and rinsed)

Preparation

Step 1

1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
2. Add the rice, water, sazón and gandules.

3. Bring to a boil. Let boil for 2 to 3 minutes.

4. Cover, reduce heat to medium low, and cook for 35 to 40 minutes.

Tip: Do not use a lid with a vent that allows the steam to escape. Never lift the lid while cooking.

5. When finished cooking, stir the rice before serving. It should be light and fluffy.

Servings: 4 to 6 people.