Puerto Rican Arroz con Gandules

Latin · 45 min · Pork · gluten-free, dairy-free

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Ingredients

• 2 cups medium-grain white rice
• 1 (15 oz) can canned pigeon peas (gandules)
• 1/3 cup sofrito
• 1/2 cup tomato sauce
• 4 oz diced smoked ham
• 1 packet sazon seasoning
• 1/4 cup green olives with pimento
• 2.5 cups chicken broth
• 2 tbsp olive oil

Method

1. Heat olive oil in a caldero and saute diced ham with sofrito for 4 minutes.
2. Stir in tomato sauce, sazon, and olives; cook 2 minutes.
3. Add drained gandules and rice, tossing to coat in the sofrito base.
4. Pour in chicken broth, season with salt, and bring to a boil.
5. Cover, reduce to low, and cook 20 to 25 minutes until liquid absorbs.
6. Fluff gently and let rest 5 minutes before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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