Rice With Pigeon Peas - Arroz Con Gandules

Ingredients

Ingredients

• 1 tablespoon olive oil
• 1/2 cup sofrito sauce
• 1/2 cup chopped ham (or cooked pork 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)

Directions

1. 1

   1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.

2. 2

   2.Add the rice, water, sazon and pigeon peas.

3. 3

   3.Bring to a boil. Let boil for 2 to 3 minutes.

4. 4

   4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes.

5. 5

   TIP: Do not use a lid with a vent that allows the steam to escape.

6. 6

   Never lift the lid while cooking.

7. 7

   5.When finished cooking, stir the rice before serving. It should be light and fluffy.