Arroz con Gandules

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium-sized pot, over medium heat, add oil. Once hot, add the ham cubes and cook until crisp around the edges, about 8 minutes, stirring occasionally

Step 2

Next, add the fresh sofrito, diced pimento peppers, sazón, adobo, chicken bouillon cube, and a large bay leaf. Stir well to combine everything and cook for 3 minutes, or until fragrant

Step 3

Add the drained pigeon peas and olives, stir until mixed evenly Cook the peas with the ham and sofrito mixture for 5 minutes

Step 4

Then, add the rinsed and drained rice, stirring, making sure all grains are coated evenly. Cook with the pea mixture for another 5 minutes

Step 5

Once the rice is toasted, add the water and adjust seasoning with salt and black pepper to your liking

Step 6

When the mixture is rapidly boiling and the water has mostly evaporated, turn the heat down to low, stir the rice and cover with the plantain leaf. Cover the pot with the lid, and let steam for 30 minutes

Step 7

To make pegao, let the rice continue to cook on low, for another 15 minutes, carefully adjusting the heat, to avoid burning the rice