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Ingredients and seasonings required exist in make

1. Prepare 1/4 cup chopped Chorizo or Spicy Sausage (Salchichón)
2. Use 1 can (15 oz.) Gandules (Pigeon Peas)
3. Take 1 clove minced Garlic
4. Prepare 1/2 cup chopped Red Onion
5. Take 1/4 cup chopped Green Peppers
6. Prepare 1/4 cup Roasted Red Peppers
7. Prepare 1 packages Chicken Bullion
8. Prepare 1 packages Sazon with Culantro and Achiote
9. Prepare 2 tbsp of Sofrito
10. Prepare 1 tbsp Adobo Goya
11. Prepare 1/2 tsp dried Oregano
12. Prepare 2 tbsp sliced Pimento stuffed Green Olives
13. Use 4 oz Tomato Sauce
14. Prepare 1 bunch Fresh Cilantro
15. Prepare 1 Salt and Pepper to taste
16. Prepare 2 cup White Rice (uncooked)
17. Prepare 2 1/2 cup Water
18. Prepare 2 tbsp of Extra Virgin Olive Oil

Stir. directions Pour olive oil in a cast iron/aluminum pot until hot. Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil. Pour in pigeon peas (gandules) and let boil for a minute. Stir ONCE and put the lid on it, sealing tightly.

How to make Arroz con Gandules / Rice w Pigeon Peas:

1. In a medium pot, on medium heat, add oil, sofrito, garlic, onions, green peppers, red peppers and chorizo. Cook until onions are translucent.
2. Add tomato sauce, can of gandules (with liquid), green olives, adobo, chicken bullion, sazon and dried oregano. Stir thoroughly and cook covered for about 3 minutes.
3. Add rice, water, cilantro and salt and pepper to taste. LEAVE UNCOVERED on medium heat until water is almost completely dissolved.
4. As soon as water is almost dissolved, stir twice scooping from the bottom up and over. Cover and lower heat to low and cook for about 20 minutes. DO NOT UNCOVER LID. After 20 minutes, stir the rice. It should be fluffly and golden. If not, cover for 10 more minutes and voila!
5. Buen Provecho :-)
6. Done and ready to serve!

Then put the rice in and stir well. Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out. Stir while sautéing Next, dump the can of Green Pigeon Peas into a strainer to remove the liquid from the can. Open the lid and add the rice and mix it altogether. Add the onion and sauté for five minutes, until softened.

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