Recipe for Rice and Pigeon Peas "Arroz Con Gandules"

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1/4 cup	Butter or margarine
8 tbl	Sofrito seasoning
16 x	Olives, stuffed with pimient
2 tbl	Salt
1/2 cup	Olive oil, seasoned with achiot
2 can	Pigeon peas, drained
4 cup	Long-grain rice

Instructions:

Instructions: In a heavy kettle heat the butter and oil on low heat. Add the sofrito, olives, salt, and drained pigeon peas. Stir for 3 - 4 minutes. Add the rice and mix well. Add the water and stir. Boil on medium heat uncovered, and do not stir, until it appears that it is dry. Mix and stir, cover and cook on low heat for 20 minutes. Mix and serve.

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