Name: Rice with pigeon peas
Ingredients: 1 tablespoon Iberia Organic Extra-virgin Olive Oil; 1/2 cup Iberia Sofrito; 1/2 cup Iberia Ham chopped; 2 cups Iberia Seasoned Yellow rice; 4 cups water; 1 packet Iberia Sazón; 1 can Iberia pigeon peas/gandules 15-ounce, drained and rinsed

Rice with pigeon peas

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Course Main dishes

Ingredients

1 tablespoon Iberia Organic Extra-virgin Olive Oil
1/2 cup Iberia Sofrito
1/2 cup Iberia Ham chopped
2 cups Iberia Seasoned Yellow rice
4 cups water
1 packet Iberia Sazón
1 can Iberia pigeon peas/gandules 15-ounce, drained and rinsed

Instructions

Heat Iberia Extra Virgin Olive Oil in a 6-quart pot.
Sauté the sofrito and chopped ham for 1 minute.
Add Iberia Seasoned Yellow Rice, Water, Sazón, and Gandules.
Bring to a boil. Let boil for 2 to 3 minutes.
Cover the pot and reduce the heat to medium-low.
Cook for 35 to 40 minutes.
Do not use a lid with a vent that allows the steam to escape and never lift the lid while cooking.
When finished cooking, stir the rice before serving. It should be light and fluffy.