Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)

Name: Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)
Ingredients: 1 pound pigeon peas (gandules, rinsed and soaked overnight, then cooked until tender); 1 tablespoon olive oil (or use achiote oil); 1/4 pound salt pork (chopped (or use bacon)); 1/4 pound lean ham (chopped); 1 medium onion (chopped); 1 green bell pepper (chopped); 1/4 cup sofrito; 1 cup chopped green olives; 3 tablespoons capers; 2 cups medium or long grain rice (rinsed at least 3 times); 2 ounces tomato paste; 2 cups chicken broth (or use the reserved liquid from soaking the beans); Salt; pepper

www.chilipeppermadness.com

This arroz con gandules recipe is a popular Puerto Rican dish of rice and pigeon peas cooked together in a seasoned broth, a great side or main dish.

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Ingredients

1 pound pigeon peas (gandules, rinsed and soaked overnight, then cooked until tender)
1 tablespoon olive oil (or use achiote oil)
1/4 pound salt pork (chopped (or use bacon))
1/4 pound lean ham (chopped)
1 medium onion (chopped)
1 green bell pepper (chopped)
1/4 cup sofrito
1 cup chopped green olives
3 tablespoons capers
2 cups medium or long grain rice (rinsed at least 3 times)
2 ounces tomato paste
2 cups chicken broth (or use the reserved liquid from soaking the beans)
Salt
pepper