Arroz con Gandules / Rice and Pigeon Peas

Name: Arroz con Gandules / Rice and Pigeon Peas
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 cup water; 1 medium yellow onion diced; 1/2 jar of olives with pimentos & juice; 2 tbsp recaito; 2 envelope sazon achiote; 1 tsp fresh cilantro; 2 cup long grain rice; 15 oz can Gandules; 4 clove garlic minced; 1/2 cup sofrito; 4 tbsp canola oil; 1 tbsp dry oregeno; 1 tsp adobo; 1 salt; 1 black pepper; 2 tbsp tomato paste; 1/2 oz pork, bacon, or ham chopped up

tmarie81 @cook_3918428

:chef buen provecho

tmarie81 @cook_3918428

:chef buen provecho

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Ingredients

45 mins

8 servings

4 cupwater
1 mediumyellow onion diced
1/2 jarof olives with pimentos & juice
2 tbsprecaito
2 envelopesazon achiote
1 tspfresh cilantro
2 cuplong grain rice
15 ozcan Gandules
4 clovegarlic minced
1/2 cupsofrito
4 tbspcanola oil
1 tbspdry oregeno
1 tspadobo
1salt
1black pepper
2 tbsptomato paste
1/2 ozpork, bacon, or ham chopped up

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Steps

45 mins

1

in a large 6 qt heavy pot add oil, cook pork,ham or bacon till brown
2

add onions cook till tender, then add sofrito, recaito, tomato paste, rinsed rice, garlic, cilantro, olives & juice, sazon, salt, pepper, adobo, and rinsed pigeon peas, mix well then add 4 cups of water bring to a rolling boil, then reduce to medium low heat cover for about 20 mins or till rice is tender.