Arroz con Gandules
Puerto Rican Rice with Pigeon Peas
Equipment
- Large Pot or Dutch Oven
Ingredients
- 2 cups long-grain white rice
- 1 can 15 oz gandules (pigeon peas), drained and rinsed
- 4 cups water
- 1/2 cup sofrito
- 3 slices of cooked ham diced
- 1/4 cup tomato sauce
- 1 packet Sazon seasoning
- 1 tbsp Adobo
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the sofrito & diced ham. Cook for 2-3 minutes, stirring occasionally.
- Stir in the tomato sauce, Adobo and Sazon seasoning. Cook for another 2 minutes.
- Add the water, drained gandules, salt, black pepper, and ground cumin. Bring to a boil.
- Stir in the rice and return to a boil.
- Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Once cooked, fluff the rice with a fork and let it rest for a few minutes before serving.