Vegan Arroz con Gandules

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Pigeon peas

  (red gram), mature seeds, cooked, boiled, without salt

  2 cup or 336g

• Sofrito sauce

  Prepared from recipe

  ⅓ cup or 69g

• Tomato sauce

  Canned

  ⅓ cup or 82g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Culantro Y Achiote Sazon Seasoning

  La Flor

  ¼ tsp or 1g

• Adobo Seasoning

  Goya

  ½ tsp or 2g

• Olives, Manzanilla, Pimento Stuffed

  Manzanilla, Pimento Stuffed, Lindsay

  12 olives or 36g

• Bay Leaf

  Castella

  1 serving or 100g

Directions

1. In a medium sized caldero (or pot) heat your oil of choice over medium heat. Following up with your base ingredients: Sazon, sofrito, and salsa. Quickly stir to prevent from burning or sticking to bottom of pot.
2. Add in your canned Pigeon Peas and include the liquid within the can as well. Mix well with base ingredients. Allow to fry up for a few minutes and come to a light simmer over medium-high heat.
3. Stir-in your rice of choice and allow to fry for 1-2 minutes, quickly following up with water or vegetable broth and bring to a boil.
4. Allow some of the liquid to evaporate before lowering heat, adding olives, and covering pot.
5. Once all liquid has evaporated, fluff your rice with a fork and it is now ready to be served.