Rice with Pigeon Peas

(AKA ARROZ CON GANDULES)

Source: Delish D’Lites

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 6

Total time: 45 minutes

INGREDIENTS

• 2 cups parboiled rice
• 1 Tbs olive oil
• ⅓ cup Goya sofrito sauce
• 1 ½ tsp Goya sazon con achiote y culantro 
• 2 Tbs tomato paste
• 1 cube chicken bouillon
• 1 (15 oz) can pigeon peas, rinsed and drained
• 1 tsp oregano
• 3 bay leaves
• 3 cups water or low sodium chicken broth
• ¼ cup fresh cilantro, chopped
• 2 Tbs pimento-stuffed olives

DIRECTIONS

• In a Dutch oven over medium heat, combine the olive oil, sofrito, Sazon, tomato paste, and chicken bouillon.
• Add the pigeon peas, oregano, bay leaves, chicken broth, cilantro, and olives.
• Bring to a boil, taste, and season with additional chicken bouillon if desired. 
• Add in the rice and stir.
• Reduce the heat to a simmer and cook until the surface water is absorbed. Stir, then cover the rice and steam for 20 to 25 minutes, until all the liquid is absorbed and the rice is cooked fully. 
• Serve warm with roast pork!

NOTES

• You can make your own sofrito using this recipe.
• If you can only find dried pigeon peas, make sure to cook them before using them in this recipe!