Main Dishes, Mexican - Spanish, Rice Dishes

Rice and Pigeon Peas (Arrozcon Gandules)

  • 1 cans Pigeon peas "gandules"
  • 2 1/4 cups Rice
  • 3 cups Water
  • 1 ounces Ham, diced
  • 1 medium Onions
  • 1 small Pepper, green
  • 1 Cilantro leaves
  • 1 dozen Olives, green
  • 1/2 teaspoons Capers
  • 1 small can Tomato sauce
  • 1 envelope "Sazon" seasoning " con achiote"
  • 1 large cloves Garlic
  • 3 tablespoons Olive oil
  • 1 teaspoons Salt

    • To make sofrito; chop all ingredients except sazon, rice, olives and beans intodiced pieces or blend quickly in processor. If you have trouble getting all the ingredients, You can use bottled Goya brand "sofrito" (about 2-3 tbsp). In dutch oven, saute "sofrito" about 2-3 minutes add olives, tomato sauce, Sazon envelope and saute a few more minutes. Add can of Pigeon peas (do not drain) and mix. Add rice and mix. Add water. Cook uncovered on medium heat until barely dry. turn rice qucikly. Cover and cook on low for about 30 minutes. Turn rice again about 15 minutes. Done when rice is soft.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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