Arroz con Gandules

Makes 6 servings

Ingredients:

2 cups short grain rice (rinsed) - long grain will work too
4-5 cups of hot water - approx.
½ cup ready made sofrito
16-ounce can of gandules (cooked green pigeon peas)
2 tablespoons of alcaparrado (capers and olives mixed together)
1 packet of Sazon with Achiote (annato)
1 can tomato sauce
3 tablespoons oil
Salt & pepper to taste

Directions:

1. In a caldero, add the oil, tomato sauce, alcaparrado, sofrito and sazon. Cook over medium heat for 4 minutes.
2. Add all other ingredients, and enough water to cover the rice 1" above the rice line.
3. Start with 1 teaspoon of salt, stir and keep adding and mixing well until you are satisfied with the taste.
4. Bring to a boil and cook over high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low. Cook for 30 minutes or until the rice is tender.
*Note: Stirring the rice after it has begun cooking may cause it get sticky.

Recipe provided by Hispanic Kitchen member Hector Gabino

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