Arroz con Gandules (Rice with Pigeon Peas)

Ingredients

• 4 strips Thick Cut Bacon
• 4 Tablespoons Sofrito
• 1 can Gandules (Pigeon Peas), Drained
• 1 whole Link Andouille Sausage
• 2 cups Long Grain Rice
• 1 envelope Sazon Con Culantro Y Achiote*
• 1 can 8 Oz. Tomato Sauce
• 4 cups Water
• Salt And Pepper
• Banana Leaf

Preparation Instructions

Heat a large pot on medium-high heat, cook chopped bacon until crispy, remove bacon from pot and set aside.

Add sofrito (stand back it will spatter) to bacon drippings, cook about 3-5 minutes. Add pigeon peas, sausage, bacon, rice, sazon and tomato sauce to the pot, stir.

Add water and bring it to a boil on high until water evaporates, stir rice over ONLY once*, place banana leaf over the rice, cover and simmer on low for 35 minutes.

*It is important not to stir rice more then once otherwise it will come out very sticky.

*The banana leaf it optional, it gives the rice a nice flavor. I purchase my banana leaves at my local Asian market.

*Sazon con Achiote can be found at your local Latin market or in the ethnic aisle of your grocer.

**Sofrito is a puree of peppers, onions, cilantro, culantro and other items. In Puerto Rico sofrito is not traditionally made with tomatoes, although most store bought version have tomato in it. A store bought GOYA brand Recaito makes a great substitute. View related link for a recipe of home made sofrito and more information on ingredients list.