Arroz Con Gandules (Rice With Pigeon Peas)

1. 1

   Heat a large pot on medium-high heat, cook chopped bacon until crispy, remove bacon from pot and set aside.

2. 2

   Add sofrito (stand back it will spatter) to bacon drippings, cook about 3-5 minutes. Add pigeon peas, sausage, bacon, rice, sazon and tomato sauce to the pot, stir.

3. 3

   Add water and bring it to a boil on high until water evaporates, stir rice over ONLY once*, place banana leaf over the rice, cover and simmer on low for 35 minutes.

4. 4

   *It is important not to stir rice more then once otherwise it will come out very sticky.

5. 5

   *The banana leaf it optional, it gives the rice a nice flavor. I purchase my banana leaves at my local Asian market.

6. 6

   *Sazon con Achiote can be found at your local Latin market or in the ethnic aisle of your grocer.

7. 7

   **Sofrito is a puree of peppers, onions, cilantro, culantro and other items. In Puerto Rico sofrito is not traditionally made with tomatoes, although most store bought version have tomato in it. A store bought GOYA brand Recaito makes a great substitute. View related link for a recipe of home made sofrito and more information on ingredients list.

* Per serving · 4 servings · Values may vary.

No additional tips available.