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Arroz con Gandules

Puerto Rican Rice with Pigeon Peas
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Course Side Dish
Cuisine Latin America
Servings 8

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.