Arroz Con Gandules (rice And Pigeon Peas)-a Puerto Rican Fav

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 cups rice (short grain)
• 1 (15 ounce) can pigeon peas
• 1 (5 g) packet sazon goya
• 4 ounces tomato sauce
• 1 teaspoon chicken bouillon
• 2 tablespoons sofrito sauce
• 2 cups water
• 2 tablespoons olive oil
• 2 teaspoons adobo seasoning

Recipe

• 1 pour olive oil in a cast iron/aluminum pot until hot.
• 2 bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil.
• 3 pour in pigeon peas (gandules) and let boil for a minute.
• 4 pour in rice.
• 5 stir once and put the lid on it, sealing tightly.
• 6 let sit for 20 minutes on low-medium.
• 7 if the rice looks gummy do not stir it, just put the lid back on and wait until the rice is firm (ready).
• 8 if you desire the crunchiness on the bottom, once the rice is done cooking, put the temp on very low temp and let it sit for about 5 minutes. the bottom will loosen up from the moisture (since it it's done cooking).