Casseroles, Mexican - Spanish, Rice Dishes

Arroz Con Gandules

  • 1/2 pounds Dry pigeon peas
  • 4 slices Bacon, crisp, chopped
  • 1/2 cups Onions, chopped
  • 1/2 cups Green pepper, diced
  • 4 cloves Garlic, finely minced
  • 1 medium Ham hocks
  • 1 packet Sazon seasoning
  • 1/2 cups Tomato sauce
  • 1 tablespoons Salt
  • 1/2 teaspoons Ground black pepper
  • 2 cups Rice

    • Soak beans and drain. combine 7 cups water and beans in a 6 to 8 quart pot. Cook bacon in skillet until crisp. Drain bacon drippings, leaving about 1 tablespoon in pan and cook onion, pepper and garlic until tender. Stir mixture into beans in pot. Add ham hock. Bring to boil. Reduce heat, cover and simmer until beans are tender. Add more water if necessary. (There should be about 4 cups ofliquid at this point.) Add remaining ingredients. Bring to boil. Reduce heatand simmer covered 20 to 25 minutes or until rice is tender. serves 8.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bernard Weikert of Bluffton, SC. 

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