Arroz Con Gandules

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 tablespoons oil
• 1/2 cup onion, diced
• 1/3 cup red pepper, diced
• 1/3 cup green pepper, diced
• 2 garlic cloves
• 1/4 cup sweet pepper (ajicito)
• 3 tablespoons distilled vinegar
• 1 (15 1/2 ounce) can pigeon peas, goya dry pigeon peas
• 1 (8 ounce) can tomato sauce, del monte
• 3 cups long-grain rice
• 4 1/2 cups water
• 2 teaspoons salt (to taste)
• 8 stalks cilantro

Recipe

• 1 heat oil on medium heat.
• 2 add in onion, red pepper, green pepper, garlic and ajicito (aji) and 2 tablespoons of vinegar. saute for 10 minutes on medium heat stirring every minute or so. (do not cover until last step).
• 3 drain dry pigeon peas and reserve liquid. add in dry pigeon peas and cook for another 5 minutes on medium heat.
• 4 add in tomato sauce and 1 tablespoon of vinegar. bring to a boil.
• 5 add in rice, reserved dry pigeon pea liquid, water and salt. boil on high heat until water cooks down and bubbles are popping on the surface of the rice.
• 6 break cilantro stalks in half and mix into wet rice. cover and cook on low heat for 15 minutes or until fully cooked.