Arroz Con Gandules (Rice And Pigeon Peas)-A Puerto Rican Fav

1. 1

   Pour olive oil in a cast iron/aluminum pot until hot.

2. 2

   Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil.

3. 3

   Pour in pigeon peas (gandules) and let boil for a minute.

4. 4

   Pour in rice.

5. 5

   Stir ONCE and put the lid on it, sealing tightly.

6. 6

   Let sit for 20 minutes on low-medium.

7. 7

   If the rice looks gummy DO NOT STIR IT, just put the lid back on and wait until the rice is firm (ready).

8. 8

   If you desire the crunchiness on the bottom, once the rice is done cooking, put the temp on very low temp and let it sit for about 5 minutes. The bottom will loosen up from the moisture (since it it's done cooking).

* Per serving · 4 servings · Values may vary.

No additional tips available.