Arroz Con Gandules ( Rice and Beans) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This savory dish has many variations through out all the spanish speaking countries, this is the Puerto Rican version. Ingredients:
1 tablespoon sofrito sauce (check out recipe # from my recipes) |
1 (15 ounce) can pigeon peas (any canned bean will do) |
0.5 (4 ounce) can tomato sauce |
1 teaspoon salt |
1 (4 ounce) can spam (don't ask a lot of people use it, substitute a ham steak) |
2 tablespoons cooking oil |
1 (1/4 ounce) package sazon goya |
6 -10 pitted green olives |
2 cups rice (rinsed) |
4 cups water |
Directions:
1. Rinse starch off the rice, this IS important.
2. Dice ham steak or Spam.
3. Pour oil into 4-5 quart cooking pot ( make sure its a large wide pot, not a thin deep one).
4. Add sofrito and fry on medium heat for 1 minute.
5. Add ham and fry for 1 more minute.
6. Add tomato sauce and heat through for 30 seconds.
7. Add sazon, salt and water and bring to a boil.
8. Add pigeon peas and olives and boil 5 minutes.
9. Add rice and mix around with spoon once.
10. Bring to boil on HIGH heat until water has evaporated to the rice line.
11. Lower temperature to low/medium low and cover TIGHT with lid ( add foil or banana leaf if need be to make it a tight seal).
12. Cook for 25-30 minutes.
13. Uncover, serve and enjoy!
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