Arroz con Gandules (Rice and Pigeon Peas)
- 1 tbsp olive oil
- 4 minced garlic cloves
- ½-1 cup sofrito
- 2 cups white rice, rinsed with cold water
- 1tbs San Juan Blend
- ⅓ cup tomato sauce
- 4 cups vegetable broth
- 1 15 ounce can gandules
- In a medium pot over medium heat, heat oil and add garlic. Cook for a few seconds and pour in sofrito. Stir and cook for 5 minutes.
- Stir in San Juan blend and tomato sauce. Add rinsed rice and stir to coat well. Pour in broth and gandules.
- Now, simmer the rice for 15 minutes on low heat.