Easy Arroz con Gandules recipe

12 servings

2 green bell peppers, diced

1 onion, chopped

6 cloves garlic, minced

1 bunch cilantro, finely chopped

3 tablespoons olive oil

1 (15 ounce) can tomato sauce

1 (.25 ounce) package Spanish seasoning

3 cups uncooked brown rice

2 (15 ounce) cans pigeon peas, drained

6 cups boiling water

Place green peppers, onion, garlic and cilantro in a blender or food processor, puree.

This mixture is called soffrito, it is your seasoning base.

It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.

Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan.

Cook for 3 or 4 minutes to release oils.

Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well.

Add 3 cups rice to the mixture and stir until the rice is coated.

Stir pigeon peas into the mixture and add boiling water.

Cover the pot with aluminum foil and a pot lid.

Reduce heat to simmer and cook 45 minutes or until rice is tender.