Rice and pigeon peas \"arroz con gandules\"
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 8 | tablespoons | Sofrito seasoning |
| 16 | Olives, stuffed with pimient | |
| 2 | tablespoons | Salt |
| ½ | cup | Olive oil, seasoned with achiot |
| 2 | cans | Pigeon peas, drained |
| 4 | cups | Long-grain rice |
| 8 | cups | Water |
Directions
In a heavy kettle heat the butter and oil on low heat. Add the sofrito, olives, salt, and drained pigeon peas. Stir for 3 - 4 minutes. Add the rice and mix well. Add the water and stir. Boil on medium heat uncovered, and do not stir, until it appears that it is dry. Mix and stir, cover and cook on low heat for 20 minutes. Mix and serve.
Recipe by: Juntos en la Cocina
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "barbfp@..." <barbfp@...> on Mar 6, 1997.