Rice With Pigeon Peas - Arroz Con Gandules

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 cup sofrito sauce
• 1/2 cup chopped ham (or cooked lamb pieces)
• 2 cups rice
• 4 cups water
• 1 1/4 ounces , goya sazon seasoning found in latin markets
• 1 (15 ounce) can pigeon peas (drained and rinsed)

Recipe

• 1 1. heat olive oil in a 6-quart pot. saute the sofrito and chopped ham for 1 minute.
• 2 2.add the rice, water, sazon and pigeon peas.
• 3 3.bring to a boil. let boil for 2 to 3 minutes.
• 4 4.cover, reduce heat to medium low, and cook for 35 to 40 minutes.
• 5 tip: do not use a lid with a vent that allows the steam to escape.
• 6 never lift the lid while cooking.
• 7 5.when finished cooking, stir the rice before serving. it should be light and fluffy.