Monday, August 23, 2010

Mana's signature Arros con Gandules (Rice and Pigeon Peas)

1 Can Pigeon Peas (or any other type of bean)
2 Cups Rice
2 Cups Water
1/4 Cup Olive Oil
6 to 8 Oz Smoked Ham Chopped (Sandwich Style Meat)
1 Tsp Vinegar
2 Chicken Bouillon (Swiss Knorr)
2 Sazon Accent Con Achote (Goya)
1/2 Large Onion (Finely chopped)
1 Tsp Minced Garlic

Saute onion,garlic, ham, bouillon, vinegar, and Sazon in olive oil until onions and ham are partially cooked.
Add 2 cups rice and 2 cups water. Reduce heat to low and cover until rice is cooked about 20 to 25 minutes

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