Arroz con Gandules Recipe

Arroz con Gandules

(Serves 6)

 ¼ cup of vegetable or corn oil (enough to coat the bottom of your caldero)

1 – 15 ounce can of pigeon peas (gandules) drained

½ cup of pimiento-stuffed Spanish green olives

1 – 8 ounce can of tomato sauce

1 – teaspoon of Sazon seasoning

½ pound of cooked ham, diced into ½ inch cubes

2 tablespoons of sofrito

2  cups of long grain white rice, rinsed

Salt to taste

Heat the oil in a caldero or heavy pot over medium heat.  Stir in sofrito, tomato sauce, sazon and ham pieces and bring to a simmer for about 2 to 3 minutes.

Stir in your peas and continue to simmer another 2 minutes.

Stir in the rice and mix until well coated with the sauce.  Add 4 cups of water and raise the heat to high.  Once the mixture has come to a boil, add salt and continue to cook until the water has evaporated and oil the rice remains.  Lower your heat an cover.

Continue to cook for 10-15 minutes or until rice is soft and fluffy.