Arroz con Gandules

Ingredientes

• 2 3/4 cups long grain parboiled rice, rinsed until water runs clear
• 1 tablespoon olive oil
• 1/3 cup green seasoning (or green sofrito)
• 2 packets (about 2 1/2 teaspoons) Sazon seasoning (culantro y achiote)
• 1 (8-ounce) can tomato sauce
• 1/4 cup fresh chopped cilantro
• 2 bay leaves (preferably fresh)
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Kosher salt & fresh ground black pepper, to taste
• 1 (15-ounce) can pigeon peas, liquid drained & rinsed
• 2 1/2 cups chicken broth

Preparación

1. 1

   Rinse the rice well until the water runs clear, and then drain and set the rice aside.

2. 2

   Heat the oil in a large (about 5 quarts) caldero/dutch pot (or dutch oven) over medium-high heat. When hot, add the green seasoning/sofrito and sauté, stirring often, about 2-3 minutes.

3. 3

   Add the Sazon seasoning, tomato sauce, cilantro, bay leaves, oregano, garlic + onion powder, and salt/pepper to taste and stir well to combine. Reduce the heat to medium/medium-low and let the mixture simmer, stirring every so often, for 2-3 minutes.

4. 4

   Add the rinsed rice, pigeon peas, and broth and stir well to fully combine. Then cover the pot tightly with a sheet of foil and place the lid right over the top- we want to ensure that the heat gets trapped! Then reduce the heat to low.

5. 5

   Let the rice cook on low for 30 minutes until the rice is tender and the liquid has been absorbed.

6. 6

   Shut off the heat and let the rice sit, undisturbed, for at least 10 minutes. Afterward, remove the lid and foil and use a fork to fluff the rice. Taste the rice and season with more salt/pepper to preference, if needed. Serve the arroz con gandules immediately with a garnish of chopped cilantro, if desired, as-is or alongside your favorite main entrees. Enjoy!