Arroz con Gandules

Ingredients

• 2 cup long grain rice
• 15 oz pigeon peas (gandules), canned
• ½ lb pork shoulder (pernil), diced
• ½ cup sofrito
• 8 oz tomato sauce
• 2½ cup chicken broth
• 2 tbsp olive oil
• 1 tbsp adobo seasoning
• 1 packet sazon con azafran
• 1 bay leaf
• ½ tsp salt (optional)
• 2 tbsp cilantro, fresh chopped (optional)

Steps

1. Rinse the rice thoroughly under cold water until the water runs clear; set aside to drain.
2. Heat olive oil in a large pot or caldero over medium-high heat. Add diced pork and cook until browned on all sides, about 5-7 minutes.
3. Stir in sofrito, tomato sauce, adobo seasoning, sazon, and bay leaf. Cook for 2-3 minutes, stirring occasionally, until fragrant.
4. Add the drained pigeon peas and chicken broth to the pot. Bring to a boil, then stir in the rinsed rice. Taste and add salt if needed.
5. Once boiling, reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until all liquid is absorbed and rice is tender.
6. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice gently with a fork before serving. Garnish with fresh cilantro if desired.