Arroz con gandules
This arroz con gandules is flavorful and easy to make. This Puerto Rican staple is delicious and a good accompaniment to whatever you want or on it's own.
Yield: 8 servings
Equipment
- 1 big pot
Materials
- 3 cups medium grain rice
- 3 cups veggie stock or water
- 1 can Gandules or pigeon peas
- 1 15 oz can of crushed tomatos
- 2 tbsp oil
- 1/2 cup sofrito
- 1 pkg sazon culantro y achiote
- 10 spanish olives
- 1 tsp cumin powder
- salt to taste
Instructions
- In a large pot or dutch oven, heat oil on medium heat. Once hot, saute the sofrito for 2 minutes, then add tomato sauce, sazon, cumin, olives, and gandules. Cook for 3-4 minutes.
- Add water and bring to a boil.
- Rinse rice to remove all the starch and then put in the pot. Lower heat to low and stir lightly. Cover with foil and top. Cook for 20-30 minutes until all water is evaporated. Make sure it doesn't burn.
- Fluff with a fork and salt it to taste.
- Serve hot.