arroz con gandules
- Categories
- Spain
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 16 ounces | Can green pigeon peas |
| ½ pounds | Fresh pork, diced |
| ½ pounds | Bacon, diced |
| 6 ounces | Jar sofrito |
| 4 ounces | Can tomato sauce |
| 2 ounces | Jar alcaparrado, drained |
| 1½ cup | Rice (uncooked) |
| 1 each | Packet Sazon |
| 2½ cup | Water |
| 2 tablespoons | Dry white wine (optional) |
| 1 teaspoon | Salt |
In large heavy pot, saute fresh pork & bacon until it begins to release it's fat. Add sofrito, tomato sauce,alcaparrado, rice & Sazon. Mix well. Add pigeon peas, water, wine,salt. Cook uncovered over medium heat until water begins to boil. Cover, simmer 30 mins.
Serves 4Subj: Bacalaitos minutes of cooking. Stir in chopped bandhania.Subj: Arroz Con Gandules
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