Arroz Con Gandules

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

3 cloves, minced

Green bell pepper

1, diced

Cilantro

1/4 cup, chopped

Sofrito

1/2 cup

Tomato sauce

1 cup

Sazon seasoning

1 packet

Pigeon peas

1 can (15 oz), drained and rinsed

Long grain rice

2 cups

Water

3 cups

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, minced garlic, and green bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the chopped cilantro, sofrito, tomato sauce, and sazon seasoning. Mix well to combine the flavors.
4. Add the drained pigeon peas and cook for an additional 2 minutes, allowing the peas to absorb the flavors.
5. Pour in the long grain rice, water, salt, and black pepper. Stir everything together until well combined.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
7. Once cooked, remove the pot from heat and let the rice rest for 5 minutes before fluffing with a fork to separate the grains.
8. Serve hot as a delicious side dish or main course, and enjoy!