Rice and pigeon peas \"arroz con gandules\"

1 Servings

Ingredients

Quantity Ingredient
¼ cup Butter or margarine
8 tablespoons Sofrito seasoning
16 Olives, stuffed with pimient
2 tablespoons Salt
½ cup Olive oil, seasoned with achiot
2 cans Pigeon peas, drained
4 cups Long-grain rice
8 cups Water

Directions

In a heavy kettle heat the butter and oil on low heat. Add the sofrito, olives, salt, and drained pigeon peas. Stir for 3 - 4 minutes. Add the rice and mix well. Add the water and stir. Boil on medium heat uncovered, and do not stir, until it appears that it is dry. Mix and stir, cover and cook on low heat for 20 minutes. Mix and serve.

Recipe by: Juntos en la Cocina

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "barbfp@..." <barbfp@...> on Mar 6, 1997.

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