Arroz Con Gandules (Rice and Pigeon Peas)

Ingredients

Directions

1. 1

   Cut pork into biting sizes and season with adobo, sazon, salt and pepper to taste.

2. 2

   In a medium size caldero (rice pot) add the oil and heat on medium heat.

3. 3

   Add the pork and fry until almost done.

4. 4

   Add tomato sauce, olives, sofrito, sazon, salt and pepper.

5. 5

   Cook over for 4 minutes.

6. 6

   Add all other ingredients, and enough water to cover the rice 1" above the rice line. Stir.

7. 7

   Bring to a boil and cook over med/high heat until most of the water is absorbed.

8. 8

   Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low.

9. 9

   You can cover the rice with aluminum paper or better yet a bannana leaf and then put on the cover.

10. 10

    Cook for 30 minutes or until the rice is tender.