Arroz Con Gandules
Ingredients
- 2 cups of rice
- 3 tablespoons of oil
- 3 tablespoons of sofrito
- 4 ounces of tomato sauce
- 3 ounces frozen grandules, pigeon peas
- 2 packets of sazon 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
- 3 1/2 cups of water
Instructions
- 1 Rinse rice with cold water until water runs clear and set aside.
- 2 In large pot heat oil and sofrito for about 1 minute on medium to high heat.
- 3 Add tomato sauce and simmer for about 3 minutes.
- 4 Stir in water, spices and grandules. Cook for about 5 minutes or until grandules are soft. The broth should be on the salty side.
- 5 Add more salt if needed, about 1/2 teaspoon at a time.
- 6 Once broth is boiling, add rice, stir occasionally.
- 7 After water starts boiling, wait 2 minutes and turn flame to low and cover
- 8 Cook for 20 - 30 minutes, until rice is soft.
- 9 Once rice is soft,, fluff with a fork.
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