Arroz Con Gandules (rice With Pigeon Peas)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups calrose rice
• 1 (14 ounce) can pigeon peas
• 1 tablespoon sofrito sauce
• 1 (5 g) packet sazon goya con culantro y achiote
• 1 chicken bouillon cube
• 1/2 cup sliced stuffed green olive
• 2/3 cup chopped ham steak
• 2 2/3 cups water
• 1/4 cup vegetable oil

Recipe

• 1 in a large pot with a lid gently brown ham steak in oil.
• 2 add sofrito, sazon, boullion cube, olives and undrained pigeon peas.
• 3 simmer gently to mix flavors.
• 4 stir in rice and water. bring to a boil then reduce heat to medium-high.
• 5 boil until no visible liquid remains, stirring often to prevent sticking.
• 6 heap rice and bean mixture into a mound in the center of the pot. cover with lid and reduce heat to medium-low.
• 7 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!
• 8 when rice is tender, stir once again to fluff mixture.
• 9 serve with sliced of avocado and garnish with additional green olives.