Arroz con gandules

Ingredience

  • 3 cups white rice, rinsed
  • 3 tablespoons oil
  • 2 tablespoons sofrito
  • 1 can (8 oz) GOYA tomato sauce
  • 1 can (15 oz) GOYA gandules verdes (pigeon peas), partially drained
  • 2 tablespoons GOYA alcaparrado
  • 1 packet GOYA Sazon con achiote
  • 1 packet GOYA ham flavor
  • 1 teaspoon adobo
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon oregano
  • salt and pepper to taste (start off with 2 teaspoons of salt)
  • 4 cups water

Instructions

  1. Rinse rice and set aside.
  2. In a caldero/pot (6qt or more), heat oil and sautee sofrito until softened. Add tomato sauce and simmer 2 mins.
  3. Stir in gandules, alcaparrado, all spices and water.
  4. Bring broth to a rapid boil, then add rice and stir. Rice should be covered by 1 inch of water, you can add more if necessary. Reduce heat to soft boil and let the rice absorb most of the water and stir gently occasionally.
  5. Mound rice towards center of pot, cover with foil like a hat and cover with pot lid. Cook on low for 20 mins. DONT FUCK WITH THE POT. Check after 20 mins to see if rice is cooked. If it’s not cooked, let it cook longer and check every 3-5 mins.

Note: I use a calphalon 8.5 qt dutch oven which is versatile and conducts heat rly well so i recommend that but a caldero is cheap + good.