Arroz Con Gandules (rice With Pigeon Peas)

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 4 ounces salt lamb, cut into small cubes
• 4 ounces cubed ham
• 3 cups rice
• 1 (16 ounce) can tomato sauce
• 1 (16 ounce) can diced tomatoes
• 1 (16 ounce) can pigeon peas (gandules)
• 1 tablespoon food coloring (bijol)
• 2 tablespoons capers
• 10 -15 stuffed green olives
• 1 teaspoon ground cumin
• 2 teaspoons italian seasoning
• salt & pepper
• 1 bunch fresh cilantro
• 1 red pepper
• 1 onion
• 1 green pepper
• 1 head garlic

Recipe

• 1 in a large pot, fry salt lamb in olive oil until halfway done; add ham and continue frying.
• 2 add rice and sauté until rice is browned.
• 3 add about ¾ cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
• 4 add gandules (drained and rinsed) and 4 cups of water.
• 5 add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
• 6 cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15—20 minutes until done.
• 7 sofrito: blend 1 bunch cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (leftover sofrito can be freezed and used in beans, soups, etc.).