MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arroz Con Gandules (Puerto Rican Rice With Pigeon Peas)
 Categories: Puerto-Rican
      Yield: 8 servings
 
      1 tb Olive oil
    1/3 c  Country ham or bacon; diced,
           -(optional)
    1/3 c  Sofrito; (or substitute 7 oz
           -medium salsa)
      3 c  Low sodium chicken broth
      3 ts Ground coriander
  1 1/2 ts Sazon con achiote y
           -culantro; (or substitute 2
           -ts turmeric powder)
      1    Cube chicken bouillon or
           -more if needed
      2 tb Tomato paste or 1/3 cup
           -tomato sauce
      1 ts Dried Italian seasoning or
           -oregano either one works
    1/4 c  Fresh cilantro; chopped,
           -(optional)
      2    Bay leaves; up to 3
      2 tb Pimento stuffed olives;
           -(optional)
      4 c  Pigeon Peas; (Gandules)
      2 c  Dry parboiled rice
 
  [I found pigeon peas and parboiled rice in the Indian section of the
  local Asian grocery store.]
  
  Soak pigeon peas overnight. Boil for one hour on high. They cook
  pretty much the same as pinto beans. Cook until tender. Drain and
  rinse. It is helpful to do this ahead of time, either the day before
  or in the morning.
  
  Heat large cast iron pan to medium-high heat, and add your olive oil,
  bacon/ham, and salsa. Stir constantly until fragrant and tender, but
  not browned, about 4 minutes.
  
  Next add in the coriander, turmeric, tomato sauce or paste, and
  chicken bouillon. Stir to combine.
  
  Add in the drained pigeon peas, Italian seasoning or oregano, bay
  leaves, and water/broth. Add the cilantro and/or olives, if using.
  Allow the liquid to come up to a boil, and taste it for salt. If it
  needs more saltiness, add in another chicken bouillon cube. You want
  this liquid to be highly seasoned, as it will determine the final
  seasoning of the rice.
  
  Once the mixture is boiling, add the rice. Stir the rice to get it
  submerged and distribute the pigeon peas throughout.
  
  Cover and allow the rice to absorb all the visible liquid. [About 20
  minutes] Once most of the visible surface liquid is absorbed, stir the
  rice, and cover again. [Careful not to overstir the rice.] Lower the
  flame to low, and allow it to steam for 20-25 minutes. It's done with
  all the liquid is absorbed and the grains are fluffy and fully cooked.
  
  This recipe freezes very well, so make a big batch and portion it into
  storage bags for a quick weeknight side dish.
  
  From: https://www.delishdlites.com/recipe-index/holiday-recipes/
  arroz-con-gandules-puerto-rican-rice-with-pigeon-peas-recipe/
 
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