Arroz con Gandules

Serves 6 to 8

3 TBS olive oil

1/2 cup sofrito (recipe follows)

2 cups long grain white rice (prefer Canilla or Carolina brands)

4 oz tomato sauce

3 cups chicken broth or water

2 tsp Spice Tree Organics Latin Sazon

3 oz. small green olives with pimientos

1 oz. capers

1 - 15oz. can pigeon peas (we use Goya)

2oz. smoked turkey bacon, chopped into small pieces (optional; please use nitrate and preservative free bacon)

Salt to taste



- Heat oil in a 6qt. pot over medium heat.  If using bacon, add and cook until browned.  Add sofrito and cook until soft, about 6 to 8 minutes. 

- Add tomato sauce, sazon blend, rice, and gandules and sauté for 3 minutes.

- Add the olives, capers, salt, and broth.  Bring to a boil.  Once boiling, cover and reduce to simmer.  15 minutes into cooking, quickly remove lid and mix the rice so that rice at the bottom comes to the top and vice a versa.  Quickly cover and continue cooking for 15 minutes or until rice is cooked through.



This is the way most Latin dishes begin and it is delicious.  This recipe makes a big batch that you can put in a mason jar and keep in the fridge.  It will keep for a couple of weeks.  You can also split it up and freeze it in Ziploc bags or ice cube trays to make them into smaller servings.  I use sofrito to cook up meat for empanadas and even in my scrambled eggs in the morning.  Wait until it hits the oil .. the drool will automatically start!



1 large onion,  peeled and chopped

1 green bell pepper, cleaned and chopped in big chunks

1 red bell pepper, cleaned and chopped in big chunks

2 plum tomatoes, chopped

1 head garlic, garlic cloves separated and peeled

1 bunch fresh cilantro



- Put all ingredients in a food processor and process until everything is uniformly chopped and consistency looks like salsa.

- Store in an airtight container in fridge for a couple of weeks or freeze for longevity.