Arroz con Gandules
2 cups water
1 tablespoon oil
1 teaspoon salt
1 packet (1.41 ounces) Sazon (found at any store)
3 tablespoons sofrito (homemade is best, but you can buy it frozen)
seedless green spanish olives, to taste
2 cups white rice
1 can (14 ounces) gandules (pigeon peas), drained and rinsed
1. Put the water in your rice pot, add the oil, salt, sazon, sofrito, and olives. Start to heat up the water, and stir the ingredients. Taste. It should not be too salty.
2. Add the rice. The water should cover the rice by maybe an inch. The rice should not be above the water. Stir the rice. Stove should be on high and pot uncovered. Let the water evaporate. You should not see any water, but rice shouldn't be dry. This should take about ten minutes.
3. Once this happens, stir the rice. Make sure to stir it really well getting the bottom and sides. At this time, cover the rice and lower the heat. Let the rice cook for about 25-30 minutes.
4. Don't stir the rice after you cover it, and try not to keep opening the pot. You want the steam to stay inside. Once the rice is cooked (rice should be soft and not sticky), stir and enjoy.