Arroz Con Gandules

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 cups rice
• 6 cups water
• 1 (15 ounce) can green pigeon peas, undrained (gandules)
• 1 small onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 1 garlic clove, minced
• 1/4 cup coarsely chopped pimento stuffed olive
• 2 tablespoons capers
• 1/2 cup finely chopped cilantro (fresh)
• 1 cup chorizo sausage, coarsely chopped (crisp, crumbled bacon or cubed, cooked ham may be substituted)
• 2 tablespoons vegetable oil (or if you use bacon and cook the bacon in a skillet, 2 tbs of the bacon drippings may be substituted)
• 3 chicken bouillon cubes
• 1 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 5 sprigs cilantro (stems and all)

Recipe

• 1 in large, thick pot, heat oil over medium heat.
• 2 when hot, add the onion and bell pepper.
• 3 saute for 2 minutes, then add gandules, chopped cilantro, garlic, capers, olives and chorizo.
• 4 saute for 2 to 3 minutes more, or until onions are translucent and peppers are soft.
• 5 add the water, bouillon cubes, cumin, salt, and paprika to the pot. turn heat up a bit, and bring to a boil.
• 6 make sure the bouillon cubes are dissolved.
• 7 add rice; let boil uncovered for approximately 3 minutes.
• 8 lay the sprigs of cilantro across the top of the rice.
• 9 do not clump them together, spread randomly across the rice.
• 10 cover the pot, reduce heat to low, and simmer until rice is tender, approximately 25 minutes.
• 11 when rice is dry and tender, remove cilantro sprigs, fluff with spoon, and serve.