Rice and Pigeon Peas "Arroz Con Gandules"

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Rice and Pigeon Peas "Arroz Con Gandules" Ingredients

1/4 c Butter or margarine	1/2 c Olive oil, seasoned with
8 tb Sofrito seasoning	2 cn Pigeon peas, drained
16 Olives, stuffed with pimient	4 c Long-grain rice
2 tb Salt	8 c Water

Instructions for Rice and Pigeon Peas "Arroz Con Gandules"

In a heavy kettle heat the butter and oil on low heat. Add the sofrito, olives, salt, and drained pigeon peas. Stir for 3 - 4 minutes. Add the rice and mix well. Add the water and stir. Boil on medium heat uncovered, and do not stir, until it appears that it is dry. Mix and stir, cover and cook on low heat for 20 minutes. Mix and serve. Recipe by: Juntos en la Cocina Posted to TNT - Prodigys Recipe Exchange Newsletter by "barbfp@gsaix2.cc.gasou.edu" on Mar 6, 1997.

Main Ingredient: RiceCuisine: Uncategorized

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