Arroz Con Gandules
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.
Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.
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.
Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
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!
- Mix them all together!
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