Arroz Con Gandules (Rice With Pigeon Peas)

• 4 strips Thick Cut Bacon
• 4 Tablespoons Sofrito
• 1 can Gandules (Pigeon Peas), Drained
• 1 whole Link Andouille Sausage
• 2 cups Long Grain Rice
• 1 envelope Sazon Con Culantro Y Achiote*
• 1 can 8 Oz. Tomato Sauce
• 4 cups Water
• Salt And Pepper
• Banana Leaf

1. Heat a large pot on medium-high heat, cook chopped bacon until crispy, remove bacon from pot and set aside.
2. Add sofrito (stand back it will spatter) to bacon drippings, cook about 3-5 minutes. Add pigeon peas, sausage, bacon, rice, sazon and tomato sauce to the pot, stir.
3. Add water and bring it to a boil on high until water evaporates, stir rice over ONLY once*, place banana leaf over the rice, cover and simmer on low for 35 minutes.
4. *It is important not to stir rice more then once otherwise it will come out very sticky.
5. *The banana leaf it optional, it gives the rice a nice flavor. I purchase my banana leaves at my local Asian market.
6. *Sazon con Achiote can be found at your local Latin market or in the ethnic aisle of your grocer.
7. **Sofrito is a puree of peppers, onions, cilantro, culantro and other items. In Puerto Rico sofrito is not traditionally made with tomatoes, although most store bought version have tomato in it. A store bought GOYA brand Recaito makes a great substitute. View related link for a recipe of home made sofrito and more information on ingredients list.

bacon, gandules, sausage, rice, sazon, tomato sauce, water, salt, banana

Taken from tastykitchen.com/recipes/sidedishes/arroz-con-gandules-rice-with-pigeon-peas/ (may not work)