Rice
Arroz con gandules
Holiday rice. Pigeon peas, sofrito, a little smoked ham.
50 minServes 10
Ingredients
Grab it in the aisles — or shop this store on Instacart.
- 3 cupsGoya medium-grain rice
- 1 can (15 oz)Goya Green Pigeon Peas (gandules)
- ½ cupGoya Sofrito
- 4 ozsmoked ham or salchichón
- 1 packetGoya Sazón with coriander & annatto
- ¼ cupGoya Spanish-style tomato sauce
- 4 cupsGoya chicken flavored bouillon (for 4 cups broth)
How to make it
- 1
Rinse the rice in a strainer until the water is less cloudy. Drain. Dice the smoked ham or salchichón into small cubes. Drain the gandules, reserving the liquid. Mix the reserved liquid with enough water (or dissolve Goya chicken bouillon in hot water) to make 4 cups of broth.
- 2
In a wide caldero or heavy pot over medium heat, render the ham 3–4 minutes until the edges brown. Stir in the sofrito, sazón, and tomato sauce. Cook 3 minutes until it smells like the holiday.
- 3
Add the rice. Stir 1 minute to coat. Add the gandules and the 4 cups of broth. Taste the liquid — it should be well salted.
- 4
Bring to a boil. Stir once, cover, and drop to low. Cook 25 minutes. Do not lift the lid.
- 5
Rest 10 minutes off the heat. Fluff gently with a fork. Do not stir it into mush. Serve.