

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
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.