Arroz Con Gandules (Rice and Pigeon Peas)

Step 1

Chop all sofrito items in a food processor or chopper.

Step 2

Heat oil in a medium caldero or heavy pot on medium heat.

Step 3

Stir in the sofrito (chopped onion, scallion, cilantro, bell pepper and garlic) and cook about 5 minutes, until soft.

Step 4

Add the tomato and 1/4 teaspoon salt, cook another minute until soft.

Step 5

Stir in rice and mix well.

Step 6

Add the gandules, water, bouillon, sazon, and salt and taste liquid for flavor (the liquid should be salty enough to give it flavor).

Step 7

Mix well. Add more salt as needed.

Step 8

Reduce flame to medium-low and let water boil down until it is completely absorbed.

Step 9

Once water barely skims the top, set flame to low and cover for 20 minutes without stirring or lifting the lid.

Step 10

Remove from heat and let it sit 5 minutes. The steam will cook the rice.