Pigeon Pea Rice (Arroz con Gandules)
liz
ingredients
- 3 cups white rice
- 6 cups water
- salt to taste
- 3 TBSP oil
- 2 cups of raw pork shoulder, chopped
- 10-15 green olives, whole
- 2 envelopes Sazon con achiote
- 4 TBSP Sofrito
- 1/2 cup cooked ham, cubed
- 1 can Pigeon Peas (gandules), undrained
directions
- 1
Saute the pork shoulder, ham, olives and, sofrito in a cadero or saucepan with 3 TBSP oil over medium-high heat until pork shoulder is partially cooked.
- 2
Pour the liquid from the beans into the mixture. Add the 6 cups of water to the saucepan. Add the 2 envelopes of Sazon. Stir. Bring mixture to a boil. Add the rice and the pigeon peas. Stir and return to boiling. Reduce liquid to the level of the rice, uncovered. Reduce heat to medium-low, cover and cook 20-25 minutes. When rice is cooked, uncover and fluff the rice.
notes
This recipe is best cooked in a cadero. You will have to ask Juan to borrow his. He might not let you have it.
Source: liz
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