Rice with pigeon peas

  • 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

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.

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