ARROZ CON GANDULES ( VEGETARIAN)


  • 3 cups medium or long grain white rice,
  • 3 tablespoons of vegetable oil
  • 2 tablespoons of sofrito
  • 120 g tomato sauce
  • 1 can gandulli (pigeon peas), partially drained
  • 2 tablespoons of alcaparrado
  • 1 pack Sazon with Achiote
  • 1/2 pack of ham flavoring
  • 1 teaspoon of adobo
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground thyme
  • Salt and pepper (start with 2 teaspoons of salt)
  • 4-6 glasses of hot water


Rinse the rice thoroughly with water and set it aside.

In a medium or large saucepan (about 6 quarts), heat the oil and sauté the sofrito until tender. Add tomato sauce and cook for 2 minutes.

Mix the gandules, alcaparrado, all the spices and 4 glasses of water. Taste and readjust the seasonings, adding additional salt 1 teaspoon at a time. The broth should be heavily seasoned and salty.

Bring to a quick boil, then add the rice and mix. You may need to add more water to make sure the rice is covered with 2 cm of water. Bring the heat to a gentle boil and allow most of the liquid to be absorbed and evaporate, stirring very gently from time to time so that the rice does not become mushy.

Stir the rice carefully towards the center of the pan, cover it with foil and cover with the lid. Bake and bake for 20 minutes. Mix the rice by folding it from the bottom up, but do not spoil the bottom of the pan. Cook for another 20-30 minutes, test after 20 to see if the rice is tender.



 

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