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Recipe(tried): Rice with Pigeon Peas (Arroz con Gandules)

Side Dishes - Rice, Grains
Typical side dish of my coutry.

ARROZ CON GANDULES (Rice with Pigeon Peas)

1 lb canned pigeon peas
2 cups rice
3 tb olive oil
1/4 cup olive oil
1/4 lb lean cured ham, rinsed under cold water and diced
1 medium onion, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
1/4 cup chopped cilantrillo (chinese parsley)
3 tb. Sofrito
1/2 cup alcaparrado (olive-caper mix available in Spanish markets)
1 8oz can tomato sauce
2 tb dry white wine
Salt to taste.

Drain pigeon peas, reserving 2 cups cooking liquid. Wash the rice and drain. Heat oil in Dutch Oven. Brown the lean cured ham on moderate heat until golden crisp (4 or 5 minutes). Add onion, bell pepper, cilantrillo, sofrito, alcaparrado and tomato sauce. Saut for about 5 minutes. Stir in the rice. Add the peas, reserved cooking liquid, wine and salt. Cook, uncovered in moderate-high heat, until water is absorbed and craters form in the surface (about 8 minutes). Move only once, from bottom up, cover and simmer for 20 minutes. Turn off the heat and let rice sit for 10 minutes before serving.

MsgID: 3111941
Shared by: Gladys/PR
In reply to: Recipe: Side Dishes (34)
Board: Daily Recipe Swap at Recipelink.com
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  Gladys/PR
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