Arroz con Gandules

For Chef JJ Johnson, this classic Puerto Rican dish is a centerpiece of celebrations.

Calories

268

Carbohydrates

23g

Protein

30g

Potassium

336mg

Fiber

3g

Sugar

4g

Ingredients

3 tablespoons vegetable oil
3 tablespoons green sofrito (such as Loisa Classic)
1/2 pound smoked ham, cut into 1/2-inch cubes
1/2 cup tomato sauce
1/3 cup pimiento-stuffed green olives, sliced
1 (0.25-ounce) package sazón with coriander and annatto (such as Goya) (about 1 1/2 teaspoons)
1 teaspoon adobo seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 cups uncooked long-grain rice (such as Lundberg Family Farms Organic Long Grain White Rice), rinsed and drained
1 (15-ounce) can pigeon peas, drained and rinsed
4 cups water

Heat oil in a large Dutch oven over medium until shimmering. Stir in sofrito, and cook, stirring continuously, until fragrant, about 2 minutes.
Stir in ham, tomato sauce, olives, sazón, adobo seasoning, garlic powder, salt, cumin, and oregano. Stir until all seasonings are dissolved, about 2 minutes.
Stir in rice and peas; cook, stirring constantly, until rice is coated, about 1 minute. Add 4 cups water; bring to a boil over high. Reduce heat to low; cover and simmer until rice is cooked through, about 30 minutes. Remove from heat, and let stand, covered, about 15 minutes, before serving.