Arroz con Gandules (Rice with Pigeon Peas)
Ingredients
- 2 tablespoons olive oil
- ⅓ cup green pepper chopped
- ⅓ cup red bell pepper chopped
- ½ cup chopped onion
- 2 garlic cloves finely chopped
- ¼ cup chopped cilantro
- 1 pound bacon or ham diced
- 2 cups rice
- 4 cups water
- 1 tablespoon tomato paste
- 2 tablespoons sazon goya with annato
- ¼ teaspoon ground cumin
- 1 can 15 oz.pigeon peas
- Salt and pepper
Instructions
- In a large pan over medium heat, add the oil and the bacon or ham. Sautué for 5 minutes or until the bacon is brown. Remove and set aside.
- Add more olive oil, green pepper, garlic, red pepper, onion, salt, black pepper, ground cumin and cilantro. Cook for 10 to 15 minutes, stirring often.
- Add the rice and stir to coat. Add the water, tomato paste and pigeon peas, stir and bring to a boil. Add the bacon and sazon goya. Reduce the heat, cover and cook for about 25 minutes.
- Remove the rice from the heat, let it sit covered for 5 minutes and serve.
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