• 2 tbsp Iberia Organic Extra Virgin Olive Oil

• ½ cup Iberia Chorizo, chopped

• ¼ cup Iberia Spanish Green Olives

• Iberia Roasted Red Peppers, to taste (sliced or chopped)

• 2 cups Iberia Yellow Rice

• 1 can Iberia Pigeon Peas (Gandules), drained

• 1 tsp Iberia Minced Garlic

• 2–3 tbsp Iberia Sofrito (for a stronger flavor)

• 3 cups chicken broth

• 1 Bay Leaf (optional)

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1. Sauté Ingredients
In a caldero or heavy pot, heat Iberia Organic Extra Virgin Olive Oil. Sauté the chopped chorizo until it releases its flavor. Add Iberia Spanish Green Olives, roasted red peppers, Iberia Minced Garlic, and Iberia Sofrito. Sauté for a couple of minutes.

2. Add Rice and Gandules
Stir in Iberia Yellow Rice and let it absorb all the flavor. Add Iberia Pigeon Peas (Gandules), chicken broth, and a bay leaf (optional). Stir well and bring to a boil.

3. Simmer and Finish
Cover the pot, lower the heat to a simmer, and cook for 20–25 minutes until the rice is tender. Let it rest for 5 minutes, fluff with a fork, and enjoy!