Arroz con Gandules
½ cup(s), cubed
No salt added canned tomato sauce
Canned green peas
15 oz, pigeon pea variety, rinsed and drained
Uncooked long grain white rice
2 cup(s), or medium-grain white rice
Pimiento stuffed olives
- Coat a Dutch oven with cooking spray. Heat the pan over medium heat. Add the ham; cook until the ham just starts to brown, about 3 minutes. Stir in 2 cups water, sofrito, cumin, salt, tomato sauce, coriander, and peas. Bring the mixture to a boil.
- Place the rice in a fine mesh strainer; rinse under cool water for 30 seconds. Stir the rice and olives into the liquid; return to a boil. Reduce the heat to low, cover, and simmer for 30 minutes. Remove from the heat and let stand for 10 minutes. Fluff the rice mixture with a fork before serving.
- Serving size: about ⅔ cup