Saveur.com: Daily Fare: Arroz con Gandules (Rice and Pigeon Peas)

Saveur.com: Daily Fare Latest Recipes from saveur.com

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Arroz con Gandules (Rice and Pigeon Peas) Dec 11th 2013, 11:00 Enlarge Credit: Penny de los Santos SERVES 6–8 INGREDIENTS 3 tbsp. canola oil 2 oz. bacon, cut into 14″ cubes ½ cup sofrito ½ small yellow onion, minced 2 cups long-grain white rice 2 tbsp. tomato paste 2 cups chicken stock 1 tsp. dried oregano ½ 7-oz. jar mixed olives, capers, and pimientos 1 15-oz. can pigeon peas, drained Kosher salt and freshly ground black pepper, to taste INSTRUCTIONS Heat oil in a 6-qt. saucepan over medium heat. Add bacon; cook until browned, about 5 minutes. Add sofrito and onion; cook until soft, about 8 minutes. Add rice and tomato paste; cook until lightly browned, about 2 minutes. Add stock, oregano, and olive mix; boil. Reduce heat to medium-low, cover, and cook until rice is tender, about 30 minutes; stir in peas. Cook for 10 minutes more. Season with salt and pepper before serving. See the recipe for Sofrito »

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