ARROZ CON GANDULES (RICE WITH PIGEON PEAS)
ARROZ CON GANDULES (RICE WITH PIGEON PEAS). Alimento Base: Pigeon peas, Over medium heat, bring the achiote oil and the salted bacon to a simmer in a medium-sized saucepan until golden. Add onion and cook until soft and translucent. Add sofrito...
Ingredientes
- 1/4 cup onion chopped
- 1 oz. achiote oil
- 3 oz. sofrito
- 2 1/2 cups water
- 2 cups of fresh or canned pigeon peas
- 4 oz. tomato sauce
- 2 cups white rice
- 15 green olives
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of black pepper
- Pinch of oregano
- 2 beef bouillon cubes
- 1 oz. unsmoked salty back bacon tocino or pancetta
Elaboración paso a paso
- Preparation
- Over medium heat, bring the achiote oil and the salted bacon to a simmer in a medium-sized saucepan until golden.
- Add onion and cook until soft and translucent.
- Add sofrito and simmer until mixture starts to thicken, about 5 minutes.
- Add water and remaining ingredients and stir for a bit to keep rice from sticking on bottom.
- Bring to boil over medium high heat then turn heat to low, cover, and allow to simmer for 20 minutes.
- Uncover, remove from heat and gently stir mixture. Cover and put back over heat and cook for 20 more minutes or until done.
