Rice With Pigeon Peas - Arroz Con Gandules |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is one of my favorite Puerto Rican rice recipe. I love pigeon peas. You can find sazon and pigeon peas in the hispanic section of the grocery store. Pigeon Peas are Puerto Rico's national dish. This recipe is from . Ingredients:
1 tablespoon olive oil |
1/2 cup sofrito sauce |
1/2 cup chopped ham (or cooked pork pieces) |
2 cups rice |
4 cups water |
1 1/4 ounces , goya sazon seasoning found in latin markets |
1 (15 ounce) can pigeon peas (drained and rinsed) |
Directions:
1. 1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
2. 2.Add the rice, water, sazon and pigeon peas.
3. 3.Bring to a boil. Let boil for 2 to 3 minutes.
4. 4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
5. TIP: Do not use a lid with a vent that allows the steam to escape.
6. Never lift the lid while cooking.
7. 5.When finished cooking, stir the rice before serving. It should be light and fluffy.
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