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Arroz con grandules rice & pigeon peas
Nb persons: 4
Yield:
Preparation time: 25 minutes
Total time:
Source:
| Ingredients: | |
| 1 tbs | extra virgin olive oil |
| 1/4 lb | country ham, cubed |
| 1/2 | green bell pepper chopped, about 1/2 cup |
| 1/2 yellow onion chopped about 1/2 cup | |
| 2 packs | Sazon Goya with coriander and annatto |
| 1 tbs | minced garlic |
| 2 tsp | finely chopped fresh cilantro |
| 1 tsp | oregano |
| 1 1/2 cups | medium grain rice |
| 1 can (15 oz) | green pigeon peas |
| 4 oz can | tomato sauce |
| 1/4 cup | manzanillas olives stuffed with minced pimentos, sliced |
1- heat oil in a medium, heavy saucepan over medium high heat. Add ham to pan; cook until brown, about 5 minutes. Stir in peppers and onions cook, stirring occasionally, scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes. Add Sazon, garlic, cilantro and oregano. Cook until fragrant, about 30 seconds.
2- add rice to pan: cook, stirring frequently, until coated on oil and toasted, about 1 minute. Stir in pigeon peas, tomato sauce, olives and 1 1/2 cups water; using a wooden spoon, stir once and bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up.
3- lower heat to medium low and cook, covered until rice is tender, about 15 minutes. Remove saucepan for heat. Gently fluff rice with fork. Cover pan and let stand 5 minutes.
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