Arroz con Gandules

(This is the recipe that we used as a guide)
Arroz con Gandules
1/2 cup ham, chopped
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
2 cloves garlic, minced
1 15 oz can of Goya Green Pigeon Peas, un-drained*
1 packet Sazon Goya con Culantro y Achiote*
1/2 cup tomato sauce
3 cups of water
2 cups of rice

Heat large skillet over medium heat. Add ham,
onions and peppers; cook 3 minutes. Stir in garlic
and cook 2 minutes longer. Add remaining
ingredients except the rice. Bring to a boil.
Stir in rice; cover. Reduce heat and simmer
20 minutes or until rice is tender. Serves 8.


Step 1 - Marinate the meat with garlic & onion
powders, salt and pepper, then cook the it
letting the flavors set.


Step 2 - While the meat is cooking you work on the
rice. This is the onion, garlic, red bell pepper, sauteed
in coconut oil, to which I added Recaito*,
followed by some tomato paste.


Step 3 - Stir the ingredients mix from the
first picture and let it simmer.


Step 4 - Add the Gandules Verdes*
(Green Pigeon Peas) with the juice and let it simmer.


Step 5 - By this time the meat should be done.
We added broth to the meat to get the flavor before
we added it to the sauce. Normally we add green
olives to this dish but we forgot to this time.


Step 6 - Dinner is ready to serve!

* Are all Goya products