Arroz Con Gandules
4 cups of jasmine rice, rinsed
3 tablespoons of oil
3 tablespoons of sofrito
8 ounces of tomato sauce
7 ounces frozen grandules, pigeon peas
2 packets of saźon with achiote
1 packet of ham flavoring
2 teaspoons of adobo
1/2 teaspoon of garlic powder
1/2 teaspoon of ground cumin
1/4 teaspoon of ground oregano
salt and pepper to taste
4 cups of water
Rinse rice with cold water until water runs clear and set aside.
In large caldero or large pot heat oil and sofrito for about 1 minute on medium to high heat.
Add tomato sauce and simmer for about 3 minutes.
Stir in water, spices and gradules. Cook for about 5 minutes or until gradules are soft. The broth should be on the salty side.
Add more salt if needed, about 1/2 teaspoon at a time.
Once broth is boiling, add rice, stir occasionally.
After most of the broth is gone, lower flame and cover.
Cook for another 15 minutes. Stir occasionally to keep rice fluffy.
Once rice is soft, it is ready to enjoy.