Arroz Con Gandules (Rice and Pigeon Peas)

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4 Servings
Gandules (Pigeon Peas) Latin
Rice Gandules Pigeon Peas Dinner Rice Spanish Gandules (Pigeon Peas) Latin

2 cups of e
3 cups of Water
1/2 cup of Sofrito
1 can (16 oz.) Gandules (Pigeon s)
1 tbsp ers
1 tbsp Green ves with Pimiento (Sliced)
1 packet Sazon Goya w/ Culantro and Annatto
1 can (8 oz.) ato Sauce
3 tbsp king Oil
1 Salt and per to Taste if Needed

In a Medium size Caldero (cooking pot used to cook rice on the stove. It is made of iron or thick aluminum.) combine Oil, Tomato Sauce, Capers, Olives, Sofrito, and Sazon. Cook Over Medium heat for 4 minutes. Add all other ingredients. Mix well. Add salt and pepper to taste if needed. Bring to a boil for 1 Minute reduce heat to low/med and cook covered for approx. 20-30 Minutes. Do not stir rice during cooking process or it will get mushy. Sazon (1 1/4 tsp equals one packet of Sazon in recipe.) 1 tsp Salt 1 tsp Garlic Powder 1 tsp Cumin 1 tsp Coriander 1 tsp Annatto Sofrito 1 Large yellow onion 1 Green Bell Pepper 1 Red Bell Pepper 1 Ajies Pepper (red and sweet) 1 Medium head of Garlic 1 bunch of fresh Cilantro 6 Culantro Leaves (Coriander) 1/4 Cup Pitted Olives 1 Tbsp Capers 1 Tbsp Black Pepper 1 Tbsp Crushed Oregano 1/2 Cup Olive Oil Wash Peel and seed everything. Puree and store.


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