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      Title: Arroz Con Gandules (Rice With Pigeon Peas)
 Categories: Vegetables, Rice, Herbs, Pork
      Yield: 18 Servings

    1/2 c  Sofrito
      2 tb Oil
      4 c  Uncooked long grain rice
  1 3/8 oz Env Goya sazon with
           - coriander & annatto
      7 c  Water
     15 oz Can pigeon peas; drained
     10 oz Vienna sausage (2 cans);
           - drained, chopped
    1/2 c  Tomato sauce
  1 1/4 ts Salt
  1 3/8 oz Env Goya ham-flavored
           - concentrate
    1/2 ts Chicken bouillon granules
    1/4 ts Pepper

  In a Dutch oven, cook sofrito in oil over medium-low heat, stirring
  occasionally, about 5 minutes. Add rice and sazon; cook and stir
  until rice is lightly toasted, 3 to 4 minutes. Add all remaining
  ingredients. Bring to a boil. Reduce heat; cover and simmer until
  rice is tender, 15 to 20 minutes. Fluff with a fork.

  Recipe by Evelyn Robles, Oak Creek, Wisconsin

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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