Arroz con Gandules

Ingredients

• •2 cups Arroz blanco
• •15 oz can Gandules (pigeon peas)
• •0.5 cup Sofrito
• •0.5 cup Olives
• •2 tbsp Capers
• •8 oz Tomato sauce
• •4 cups Chicken broth
• •4 cloves Garlic
• •1 medium Onion
• •2 whole Bay leaves
• •3 tbsp Olive oil

Instructions

1. 1

   Heat oil in a large caldero or Dutch oven over medium heat. Sauté onion and garlic until softened, about 5 minutes.

   💡 Toast the rice in oil before adding liquid for a deeper flavor. Use sofrito as the base and let the rice simmer undisturbed to achieve perfectly separate grains.

2. 2

   Add sofrito and cook until it darkens slightly and becomes fragrant, about 3 minutes. Add tomato sauce and cook until oil separates.

   💡 Toast the rice in oil before adding liquid for a deeper flavor. Use sofrito as the base and let the rice simmer undisturbed to achieve perfectly separate grains.

3. 3

   Add broth, olives, capers, and bay leaves. Bring to boil, then add rinsed rice and gandules (drained). Stir to combine.

   💡 Toast the rice in oil before adding liquid for a deeper flavor. Use sofrito as the base and let the rice simmer undisturbed to achieve perfectly separate grains.

4. 4

   Reduce heat to low, cover tightly, and cook without stirring for 25 minutes. A foil barrier under the lid helps seal in steam.

   💡 Toast the rice in oil before adding liquid for a deeper flavor. Use sofrito as the base and let the rice simmer undisturbed to achieve perfectly separate grains.

5. 5

   Fluff with fork, discard bay leaves. The rice should have small holes (peeping) indicating the sofrito is perfectly incorporated.

   💡 Toast the rice in oil before adding liquid for a deeper flavor. Use sofrito as the base and let the rice simmer undisturbed to achieve perfectly separate grains.