Rice with gandules (arroz con gandules)

Prep time            Cook time        Total time 

 20 minutes           40 minutes               1 hour

Ingredients

• 3 cups of medium or long-grain rice rinsed
• 3 tbsp Achiote oil
• 3 or 4 tbsp of Sofrito– the more the better!
• 1 can of Gandules (Pigeon Peas) 
• 4 ounces of tomato sauce
• 2 heaping tbsp of capers
• 3 heaping tbsp of sazon with Achiote
• When I make ham, I cut the fatty pieces off and cut them into 1 inch cubes then I freeze them and use them when needed for flavor. Or you can use 1piece of uncured thick-cut bacon.
• 3 tbsp of Adobo with salt
• 3 tbsp of Spanish olives with pimentos without the pit
• 1 teaspoon of oregano
• 2-3 bay leaf
• 4-6 cups of water or use chicken broth
• add 2 tbsp of organic chicken bouillon, if it needs more salt add another tbsp

1. Rinse the rice well in water until the water is clear
2. In a medium caldero or a large pot about 6 quarts is good. Heat and sauté the sofrito until softened. Add tomato sauce for about 2 minutes.
3. Stir in gandules all the spices, olive oil with achiote, olives, everything except the rice. Add 4 cups of water or broth, Taste, and adjust seasonings a teaspoon at a time. The broth should taste very heavenly seasoned and on the salty side.
4. Bring to a rapid boil, then stir the rice in. You will have to add more water to the rice, making sure it is covered by 1 inch. Reduce the heat to a low boil. The rice will absorb the water, and stir the rice occasionally by folding the rice from the the side to the middle. If you think you need more water, add small amounts of water to the middle of the pot and cover. Too much water can cause the rice to get gummy.
5. Continue to fold the rice and cook the rice in the lowest setting. Cook for another 20 or 30 minutes. Keep testing the rice until it’s cooked through and tender