Ingredients
-
1 tablespoon Olive Oil
-
1/3 cup country hamor bacon, diced (optional)
-
1/3 cup Sofrito
-
3 cups Wateror low sodium chicken broth
-
1 ½ tsp sazón con achiote y culantro
-
1 cube chicken bouillonor more if needed
-
2 tbsp tomato pasteor 1/3 cup tomato sauce
-
1 teaspoon dried Italian seasoning
-
1/4 cup fresh cilantrochopped optional
-
2-3 Bay Leaves
-
2 tablespoons pimento stuffed olivesoptional
-
15 ounce can Pigeon Peas (Gandules)drained and rinsed or 2 cups of fresh or frozen
-
2 cups parboiled rice
Directions
How to Make Arroz Con Gandules:
- Heat a caldero or Dutch oven on a medium heat and add the olive oil, bacon/ham (if using), and sofrito.
- Stir constantly until fragrant and tender, but not browned, about 4 minutes.
- Next add the Sazon, tomato sauce or paste, and chicken bouillon. Stir to combine.
- Add the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth.
- Add the cilantro and/or olives, if using.
- Allow the liquid to come up to a boil and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want it to be highly seasoned as it will determine the final seasoning of the rice.
- Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
- Cover and allow the rice to absorb all the liquid.
- Once most of the visible surface liquid is absorbed, stir the rice, and cover again.
- Lower the flame to low, and allow it to steam for 20-25 minutes. It’s done when all the liquid is absorbed and the grains are fluffy and fully cooked.
