Ingredients: |
Ingredients: 3 cups medium or long grain white rice, rinsed
3 tbsp. olive oil
2 heaping tablespoons Sofrito
1/3 cup country ham or bacon, diced (optional - exclude for vegetarian)
4 oz Tomato Sauce (half can 8oz Goya Spanish Style Tomato sauce)
1 can (15 ounces) Gandules (pigeon peas), partially drained
1/4 cup Alcaparrado (Manzanilla Olives Pimientos & Capers Pitted)
1 packet Sazón with Achiote (I use Goya brand)
1 tbsp. Adobo seasoning
1 tsp. dried Italian seasoning or oregano
Salt and pepper to taste (start off with 2 teaspoons of salt)
1/4 cup fresh cilantro, chopped (optional)
4-6 cups hot water
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Directions: |
Directions:Rinse rice well in water and set aside.
In a medium caldero (cast iron pot) or large pot (about 6 quarts or so), heat oil and sauté sofrito until softened. Add tomato sauce and simmer for 2 minutes.
Stir in gandules, ham (optional), olives, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 teaspoon at a time. Broth should be heavily seasoned and on the salty side.
Bring to a rapid boil, then add rice and stir. You may need to add more water to ensure rice is covered by 1 inch of water. Reduce heat to a soft boil and let most of the liquid absorb and evaporate, stirring occasionally, very gently, so rice does not turn gummy.
Carefully mound rice towards center of pot, top with foil and cover with lid. Reduce heat to simmer and cook for 20 minutes. Stir by folding rice from the bottom up, but do not disturb bottom of pan. Cook for another 20-30 minutes, testing after 20 to see if rice is tender and cooked through. |
This recipe for Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas) is from