Arroz con Gandules (Rice with Pigeon Peas)

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  • *½ cup of Sofrito                                                             
  • *1 cube  Garlic (if not already in sofrito)
  • *1 cube of Cilantro (if not already in sofrito)
  • 1 tsp Adobo seasoning
  • 1  tsp Salt
  • ¼ tsp Cumin
  • ¼ tsp Oregano
  • ¼ tsp ground Ginger
  • 1/8  tsp Cayenne pepper
  • 2 tbsp Tomato sauce
  • 1 packet Sazón
  • 2 tbsp Olive oil
  • ¾  can Pigeon Peas
  • 2 cups of water
  • 2 cups of medium grain rice



Sauté sofrito, garlic, cilantro and tomato sauce in 2 tablespoons of olive oil about 1-2 stirring continuously.  Add adobo, salt, cumin, oregano, cayenne pepper, tomato sauce, sazón and keep stirring.  Then add  ¾ can of pigeon peas  (all if you like) and 2 cups of water.  Bring to a boil and then add 2 cups of rice and stir.  Once it starts to boil again, bring heat down to moderate and wait until rice is dry.  Turn rice over from bottom to top, cover and cook for 30 minutes at low heat.  Halfway during the cooking period, turn rice over again bringing the bottom rice over to the top.

* This is puree of onions and green peppers.  Can be pre-made to include the fresh garlic and cilantro and even fresh oregano.  **Frozen cubes are sold in at Trader Joe’s

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