- 15 oz gandules drained, rinsed
- 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
In a dutch oven or a caldero heat olive oil over medium-high heat. With a wooden spoon, mix sofrito in the pot for a couple minutes. Add tomato sauce, spanish olives, seasonings, and pigeon peas and stir and cook for a couple minutes more.
Add 2 cups 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. Make sure the lid is tight fitting so nothing escapes the pot.
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!
Calories: 144kcal | Carbohydrates: 22.5g | Protein: 5.3g | Fat: 3.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.6g | Sodium: 487.5mg | Fiber: 4g | Sugar: 0.3g