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Arroz con Gandules (rice with pigeon peas)

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Ingredients – 15 oz gandules – 2 cups rice – 1 tbsp olive oil – 1/4 cup sofrito – 10 olives – 1 packet sazon – 1/2 tsp cumin – 1 tsp adobo – 1/2 cup tomato sauce – 2 cups water – salt & pepper

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In a dutch heat olive oil over medium-high heat. Stir sofrito in the pot for a couple minutes. Add tomato sauce, olives, and pigeon peas then stir and cook for a couple minutes more.

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Add water and bring to a boil. Stir rice in to evenly distribute the gandules with the rice. Adjust to medium heat-low heat and cover and cook for about 25 minutes. 

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Turn off the heat and let the cooked rice sit covered for 20 minutes. Lift the lid and fluff rice to mix the rice with the gandules. Serve hot!

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