PUERTO RICAN RICE #dinner #lunch

You haven't had rice that overwhelms you until you attempt Puerto Rican Rice (Arroz con Gandules)! This rice with pigeon peas is an absolute necessity have with each feast, gathering or BBQ!

This is called pegao and it's not seared rice intended to be discarded it's gold toward the finish of a rainbow! Yum.

This is a formula that takes some training to accomplish the ideal taste and surface so we should get down to it.

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INGREDIENTS

• 3 cups medium or long grain white rice, rinsed
• 3 tablespoons vegetable oil
• 2 heaping tablespoons sofrito
• 4 ounces tomato sauce
• 1 can (15 ounces) gandules (pigeon peas), partially drained
• 2 heaping tablespoons alcaparrado
• 1 packet Sazón with Achiote (I use Goya brand)
• 1/2 packet ham flavoring (I use Goya brand Jamón)
• 1 teaspoon adobo
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground oregano
• Salt and pepper to taste (start off with 2 teaspoons of salt)
• 4-6 cups hot water

INSTRUCTIONS

1. Rinse rice well in water and set aside.
2. In a medium caldero or large pot (about 6 quarts or so), heat oil and sauté sofrito until softened. Add tomato sauce and simmer for 2 minutes.
3. Stir in gandules, alcaparrado, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 teaspoon at a time. Broth should be heavily seasoned and on the salty side.
4. Bring to a rapid boil, then add rice and stir. You may need to add more water to ensure rice is covered by 1 inch of water. Reduce heat to a soft boil and let most of the liquid absorb and evaporate, stirring occasionally, very gently, so rice does not turn gummy.
5. Carefully mound rice towards center of pot, top with foil and cover with lid. Reduce heat to simmer and cook for 20 minutes. Stir by folding rice from the bottom up, but do not disturb bottom of pan. Cook for another 20-30 minutes, testing after 20 to see if rice is tender and cooked through.

For more detail : bit.ly/35ek08V

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