Arroz con Gandules (Rice with Pigeon Peas) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Feed a crowd with this authentic Puerto Rican rice dish, which was handed down to me from my mom. It's a staple with the familia at all our gatherings. Ingredients:
1/2 cup sofrito |
2 tablespoons canola oil |
4 cups uncooked long grain rice |
1 envelope goya sazon with coriander and annatto |
7 cups water |
1 can (15 ounces) pigeon peas, drained |
2 cans (5 ounces each) vienna sausage, drained and chopped |
1/2 cup tomato sauce |
1-1/4 teaspoons salt |
1 envelope goya ham-flavored concentrate |
1/2 teaspoon chicken bouillon granules |
1/4 teaspoon pepper |
Directions:
1. In a Dutch oven, cook Sofrito in oil over medium-low heat for 5 minutes, stirring occasionally. Add rice and sazon; cook and stir for 3-4 minutes or until rice is lightly toasted. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Yield: 18 servings (3/4 cup each).
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