Puerto Rican Rice with Pigeon Peas, Arroz Con Gandules

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Ingredients

1. 1 t olive oil
2. 1/3 c country ham or bacon, diced (optional)
3. 1/3 c sofrito
4. 3 c water or low sodium chicken broth
5. 1 1/2 t sazón con achiote y culantro
6. 1 cube chicken bouillon or more if needed
7. 2 T tomato paste or 1/3 cup tomato sauce
8. 1 t dried Italian seasoning or Mexican oregano
9. 1/4 c fresh cilantro, chopped optional
10. 2-3 bay leaves
11. 2 T pimento stuffed olives, optional
12. 1 (15 oz) can Pigeon Peas, drained and rinsed
13. 2 cups parboiled rice.

Instructions

1. Heat Dutch oven to medium heat, and add olive oil, ham(if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
2. Next add the sazón , tomato sauce, and chicken bouillon. Stir to combine.
3. Add in the pigeon peas, Italian seasoning or oregano, bay leaves, and water or broth. # Add the cilantro and olives, if using.
4. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
5. Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
6. Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again.
7. Lower the flame to low, and allow it to steam for 20-25 minutes.
8. It's done with all the iquid is absorbed and the grains are fluffy and fully cooked.

Picture of Recipe