Arroz Con Gandules Rice And Pigeon Peas Recipe

Ingredients for Arroz Con Gandules Rice And Pigeon Peas

• Medium Grain Rice
• Pork
• Hot Water
• Sofrito Sauce
• Pigeon Peas
• Salt
• Black Pepper
• Green Olives
• Sazon Goya Con Culantro Y Achiote
• Tomato Sauce
• Oil
• Salt & Pepper

How to Make Arroz Con Gandules Rice And Pigeon Peas

1. Rinse the rice under cold water until the water runs clear.
2. In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Add the onion and green bell pepper and sauté for 5-7 minutes, until softened.
4. Add the minced garlic and sofrito and cook for another minute, stirring constantly.
5. Stir in the drained pigeon peas, diced tomatoes, chicken broth, adobo seasoning, salt, and pepper.
6. Bring the mixture to a boil.
7. Add the rinsed rice and stir to combine.
8. Reduce heat to low, cover the pot, and simmer for 40-45 minutes, or until the rice is cooked through and the liquid is absorbed.
9. Fluff the rice with a fork before serving.
10. Garnish with fresh cilantro, if desired.