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 Puerto Rican rice and pigeon peas~Arroz con Gandules

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Puerto Rican rice and pigeon peas~Arroz con Gandules Empty
PostSubject: Puerto Rican rice and pigeon peas~Arroz con Gandules   Puerto Rican rice and pigeon peas~Arroz con Gandules EmptyDecember 16th 2010, 11:53 am



4 to 6 servings

* Olive oil -- 3 tablespoons
* Sofrito -- 1/4 cup
* Sazón -- 1 tablespoon
* Tomato sauce -- 1 cup
* Stock or water -- 3 cups
* Rice -- 2 cups
* Gandules (pigeon peas), drained -- 1 (15-ounce) can
* Pimento-stuffed olives, sliced into rounds -- 1/4 cup
* Capers -- 1 tablespoon
* Salt and pepper -- to taste

Method

1. Heat the oil in a large saucepan over medium-high flame. Add the sofrito and sazón and saute for 3 or 4 minutes, or until cooked down.
2. Stir in the tomato sauce and cook, stirring, for another 2 or 3 minutes.
3. Add the remaining ingredients and bring to a boil. Reduce heat to low, cover tightly and simmer for 15 to 18 minutes.
4. Remove from heat and let rest, covered, for another 5 to 10 minutes. Fluff with a fork and serve immediately.

Variations

* Add some chopped ham to the sofrito.
* Most recipes call for medium-grain, or Valencia-style, rice. But you can use long or short-grain rice too.



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