Arroz Con Gandules (Rice and Pigeon Peas)-A Puerto Rican Fav

• white rice↗2 cups

  (short grain)

• pigeon peas1

  (15 ounce) can

• sazon goya1

  (5 g) packet

• tomato sauce↗4 ounces
• chicken bouillon↗1 teaspoon
• sofrito sauce2 tablespoons
• water↗2 cups
• olive oil↗2 tablespoons
• adobo seasoning2 teaspoons

Step-by-step instructions

1. 1

   Pour olive oil in a cast iron/aluminum pot until hot.

2. 2

   Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil.

3. 3

   Pour in pigeon peas (gandules) and let boil for a minute.

4. 4

   Pour in rice.

5. 5

   Stir ONCE and put the lid on it, sealing tightly.

6. 6

   Let sit for 20 minutes on low-medium.

7. 7

   If the rice looks gummy DO NOT STIR IT, just put the lid back on and wait until the rice is firm (ready).

8. 8

   If you desire the crunchiness on the bottom, once the rice is done cooking, put the temp on very low temp and let it sit for about 5 minutes. The bottom will loosen up from the moisture (since it it's done cooking).