26 arroz with gandules Recipes

olive oil, sofrito sauce, chopped ham (or cooked pork pieces), rice, water, goya sazon seasoning found in latin markets, pigeon peas (drained and rinsed )

vegetable oil, butter, sofrito sauce (found in the ethnic aisle), stuffed olives, salt, pigeon peas, fresh or canned, grain rice, water

pigeon peas, grain white rice, water (depends what type of rice if you use regular long grain rice it s 1 1/2 cups per 1 cup rice, i), pork , cut into little cubes like 1/2 inch big (like shoulder or boneless leg of , etc.), green bell pepper, finely minced, onion, finely minced, garlic cloves, mashed to a paste (through a garlic press), salt , to taste at least 2 tsp, ground cumin (to taste don tsp over do it for this dish or it will over power it), sazon goya con culantro y achiote, at least 1/4 cup olive oil (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or lard (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,) or bacon grease (my grandmother prefers bacon grease or lard leftover from making fried pork rinds to cook this dish,)

white rice (short grain), pigeon peas, sazon goya, tomato sauce, chicken bouillon, sofrito sauce, water, olive oil, adobo seasoning