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Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)
Ingredients
  • 1 tablespoon extra virgin olive oil
  • ⅓ cup sofrito (homemade is best!)
  • ⅓ cup country ham or bacon, chopped (optional)
  • 2 cups parboiled rice
  • 3½ cups water or low sodium chicken broth
  • 1½ teaspoons sazón con achiote y culantro
  • 2 teaspoons powdered chicken bouillon
  • Goya Adobo Seasoning
  • ⅓ cup tomato sauce
  • 2 tablespoons pimento stuffed olives
  • 1 teaspoon dried Italian seasoning
  • ¼ cup fresh cilantro, chopped
  • 2 bay leaves
  • 1 15-ounce can Pigeon Peas/Gandules, drained and rinsed
Steps
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