Yellow Rice with Green Pigeon Peas (Arroz con Gandules)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons annatto oil 1/2 cup sliced chorizo (red Spanish sausage) 1/4 cup diced smoked ham
3/4 cup Basic Recaito 1 can (about 16 ounces) gandules (green pigeon peas), or 1-1/4 ounce bag frozen 2 cups tomato sauce
2 cups short-grain rice 4 to 4-1/2 cups water salt and black pepper to taste



1 Heat the oil in a large pot with a tight-fitting lid. Add the chorizo and smoked ham and fry lightly. Add the recaito, gandules, and tomato sauce. Mix well and cook over medium heat for 5 minutes. Add the rice and water to cover. Turn the heat to medium-high and cook until the water is entirely absorbed. Add salt and pepper, stir, and turn the heat to low. Cover and cook for 30 to 45 minutes.
2 To serve, turn the rice out onto a platter. Scrape off the crusty layer that will have formed at the bottom of the pan, and top the rice with it.

Back