Arroz Con Gandules

• 1/3 cup ham or bacon, diced (optional)
• 1/3 cup sofrito homemade is best!
• 3 cups water or low sodium chicken broth
• 1 packet sazón con achiote y cilantro (recipe for a homemade version below)
• 2 tbsp tomato paste or 1/3 cup tomato sauce
• 1 teaspoon dried Italian seasoning or oregano Italian seasoning consists of dried herbs such as basil, marjoram, oregano, rosemary, and thyme
• 2 tablespoons pimento-stuffed olives (optional)
• 15 ounce can Pigeon Peas/Gandules drained and rinsed
• 2 cups long-grain white rice

1. Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.

2. Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.

3. Add in the drained pigeon peas, Italian seasoning or oregano, and water/broth. Add and olives. Allow the liquid to come up to a boil, and taste it for salt. 

4. Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.

5. Cover with aluminum foil and then put the cover on the pot. Lower the flame to low, and allow it to steam for 20-25 minutes.

Make your own sazon!

• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground anatto seeds
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 2 teaspoons oregano
• 1 tsp ground pepper

 - Mix them all together!

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