Arroz con Gandules

• servings: 8
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 cups medium grain white rice, rinsed

2 cups water

1½ cups chicken stock

1 onion, diced

15 oz can gandules, drained and rinsed (pigeon peas)

⅓ cup recaito (look up a quick recipe)

¼ cup bacon (optional)

1 tsp sazon seasoning (I used the goya brand)

1 tbsp olive oil

1 tbsp fresh parsley, chopped (or 1 tsp dried)

Directions

In a large pot over medium heat, add the olive oil and saute the onions and bacon (if using) for about 5 minutes, or until the onions are translucent and begin to brown. Add the gandules and stir frequently for about 3 minutes.

Add the sazon, recaito, and rice, then continue cooking, stirring frequently until aromatic, 1-2 minutes.

Add the broth and water (and dried parsley if using), then bring to a boil. Turn down the heat to medium and cover for 20-25 minutes, or until the rice is fully cooked through.

Fluff the rice and sprinkle with fresh parsley. Add salt to taste and serve warm.

Notes

A very common bean and rice dish from Puerto Rico. The rice is seasoned with common Puerto Rican spices, and the green pigeon beans provide an earthy balance to this side dish. As always, use whatever seasonings you have on hand and enjoy.