Arroz Con Gandules Rice And Pigeon Peas A Puerto Rican Fav Recipe

Ingredients for Arroz Con Gandules Rice And Pigeon Peas A Puerto Rican Fav

• White Rice
• 1 (15 ounce) can pigeon peas (drained and rinsed)
• Sazon Goya
• 1 (14.5 ounce) can diced tomatoes (undrained)
• Chicken Bouillon
• Sofrito Sauce
• 4 cups water
• 2 tablespoons olive oil
• Adobo Seasoning

How to Make Arroz Con Gandules Rice And Pigeon Peas A Puerto Rican Fav

1. Heat 2 tablespoons of olive oil in a large cast iron or aluminum pot over medium-high heat.
2. Add 4 cups of water, 2 chicken bouillon cubes (or 2 teaspoons of bouillon powder), 1 (14.5 ounce) can of diced tomatoes (undrained), 2 tablespoons of sofrito, 1 teaspoon of adobo seasoning, and 1 teaspoon of sazón seasoning. Bring to a boil.
3. Stir in 1 (15 ounce) can of pigeon peas (drained and rinsed). Boil for 1 minute.
4. Add 2 cups of long-grain rice.
5. Stir once, cover the pot tightly with a lid, and reduce heat to low-medium.
6. Simmer for 20 minutes, undisturbed.
7. If the rice appears gummy after 20 minutes, DO NOT stir. Simply re-cover and continue to simmer until the rice is firm and cooked through.
8. For a delicious crispy bottom ('socarrat'), once the rice is cooked, reduce heat to very low and let it sit for about 5 minutes. The bottom will loosen from the moisture.
9. Fluff with a fork before serving. Enjoy!