Arroz con grandules

Name: Arroz con grandules
Cuisine: American
Ingredients: 4 cup White long-grain rice (I use Canilla); 3 cup Chicken broth; 1 can Grandules a.k.a. Pigeon peas; 1 medium Bell pepper; 1 medium Yellow, sweet or (if in season) Vadalia onion; 1 envelope Sasón cón achoté; 1 Oregano (to taste); 1 Pepper (to taste)

JFG.is.king @cook_2836790

New Haven, Connecticut

Arroz con grandules

JFG.is.king @cook_2836790

New Haven, Connecticut

Saved

Ingredients

4 cupWhite long-grain rice (I use Canilla)
3 cupChicken broth
1 canGrandules a.k.a. Pigeon peas
1 mediumBell pepper
1 mediumYellow, sweet or (if in season) Vadalia onion
1 envelopeSasón cón achoté
1Oregano (to taste)
1Pepper (to taste)

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Steps

1

Open the can of GRANDULES and drain the liquid as this has A LOT of salt and there is plenty in the broth.
2

Take the packet of SASÓN, BELL PEPPER and ONION and sautée in a large wide pot for 1 minute.
3

Add GRANDULES and CHICKEN BROTH in the pot and bring to a rolling boil.
4

One liquid is boiling, add RICE and boil for 1 minute. This is done so the rice clumps up less in the cooking process.
5

Turn down heat to MEDIUM and let simmer, stirring periodically.
6

Add OREGANO and PEPPER while liquid is semi-absorbed.
7

Once liquid has been absorbed fluff RICE with a fork and serve.