Puerto Rican Rice with Pigeon Peas

Ingredients

• 2 Tassen Long-grain rice
• 1 Dose (400g) Pigeon peas (gandules), drained
• 2 Scheiben Bacon or ham, diced
• 1/2 Tasse Sofrito (homemade or store-bought)
• 1/4 Tasse Tomato sauce
• 3 Tassen Chicken broth
• 1 EL Olive oil
• 1 Päckchen Sazon con Achiote (optional)
• 1 Lorbeerblatt Bay leaf
• Salz und Pfeffer Salt and pepper

Instructions

1. Rinse the rice thoroughly until the water runs clear. Set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon or ham and cook until crispy. Remove and set aside, leaving the fat in the pot.
3. Add the sofrito and tomato sauce to the pot and simmer for 3-5 minutes until fragrant. Add the Sazon packet (if using) and stir well.
4. Add the washed rice, pigeon peas, chicken broth, and bay leaf. Season with salt and pepper. Bring to a boil.
5. Reduce heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
6. Remove the pot from the heat and let the rice rest for another 10 minutes without removing the lid.
7. Fluff with a fork before serving and sprinkle with the cooked bacon or ham.

Nutrition