Arroz Con Gandules (Rice With Pigeon Peas)

1. 1

   In a large pot with a lid gently brown ham steak in oil.

2. 2

   Add sofrito, sazon, boullion cube, olives and undrained pigeon peas.

3. 3

   Simmer gently to mix flavors.

4. 4

   Stir in rice and water. Bring to a boil then reduce heat to medium-high.

5. 5

   Boil until no visible liquid remains, stirring often to prevent sticking.

6. 6

   Heap rice and bean mixture into a mound in the center of the pot. Cover with lid and reduce heat to medium-low.

7. 7

   Stir and check rice for doneness every 5 minutes or so. A crisp rice crust will form on the bottom if the mix is not stirred often. This will add a bit of crunch to the dish but I have found all the men in my family love the crust!

8. 8

   When rice is tender, stir once again to fluff mixture.

9. 9

   Serve with sliced of avocado and garnish with additional green olives.

* Per serving · 4 servings · Values may vary.