ARROZ CON GANDULES (RICE WITH PIGEON PEAS)
A simple and flavorful dish from Puerto Rico. Pigeon peas are a tiny green-brown bean usually found in the latin food section. Substitute any small bean (black-eyed peas, etc) for the pigeon peas. Serve with a cabbage and tomato salad and some crispy warm tostones.
Provided by aymeahrens
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot with a lid gently brown ham steak in oil.
- Add sofrito, sazon, boullion cube, olives and undrained pigeon peas.
- Simmer gently to mix flavors.
- Stir in rice and water. Bring to a boil then reduce heat to medium-high.
- Boil until no visible liquid remains, stirring often to prevent sticking.
- Heap rice and bean mixture into a mound in the center of the pot. Cover with lid and reduce heat to medium-low.
- Stir and check rice for doneness every 5 minutes or so. A crisp rice crust will form on the bottom if the mix is not stirred often. This will add a bit of crunch to the dish but I have found all the men in my family love the crust!
- When rice is tender, stir once again to fluff mixture.
- Serve with sliced of avocado and garnish with additional green olives.
Nutrition Facts : Calories 547.6, Fat 10.5, SaturatedFat 1.5, Cholesterol 0.1, Sodium 137.9, Carbohydrate 94.4, Fiber 11.8, Sugar 0.1, Protein 18.8
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