Arroz con gandules – rice with pigeon peas

Ingredients

• 350 g long-grain rice
• 400 g cooked drained pigeon peas, gandules
• 1 small onion
• 1 green pepper
• 3 garlic cloves
• 1 handful coriander
• 3 tbsp oil
• 150 g tomato sauce
• 1 tsp ground achiote
• 1 tsp ground cumin
• 1 tsp dried oregano
• 60 g green olives
• 6.5 dl vegetable stock
• salt and pepper

Method

1. 1Process onion, pepper, garlic and coriander into a coarse sofrito.
2. 2Heat oil in a heavy pot and sauté sofrito for 5 minutes. Add tomato sauce, achiote, cumin and oregano and cook for 2 minutes.
3. 3Stir in rinsed rice, peas, olives and stock. Bring to a boil, season stock and cook uncovered until liquid reaches the rice surface.
4. 4Cover tightly and cook over low heat for 18–20 minutes. Turn off heat and rest for 10 minutes before gently fluffing.