Easy Arroz con Gandules

Description

Latin rice and pigeon pea main dish can be made with other peas or beans.

Ingredients

• 2 green bell peppers, diced
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 bunch cilantro, finely chopped
• 3 tablespoons olive oil
• 1 (15 ounce) can tomato sauce
• 1 (.25 ounce) package Spanish seasoning
• 3 cups uncooked brown rice
• 2 (15 ounce) cans pigeon peas, drained
• 6 cups boiling water

Instructions

1. Place green peppers
2. onion
3. garlic and cilantro in a blender or food processor
4. puree. This mixture is called soffrito
5. it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
6. Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
7. Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan
8. mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
9. Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.

Servings: 12