Easy Arroz con Gandules

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2 green bell peppers, diced

1 onion, chopped

6 cloves garlic, minced

1 bunch cilantro, finely chopped

 

3 tablespoons olive oil

1 (15 ounce) can tomato sauce

1 (.25 ounce) package Spanish seasoning

3 cups uncooked brown rice

2 (15 ounce) cans pigeon peas, drained

6 cups boiling water 1 Place green peppers, onion, garlic and

cilantro in a blender or food processor, puree. This mixture is

called soffrito, it is your seasoning base. It can be stored in an

airtight container and refrigerated for up to 2 weeks or frozen for

up to 6 months.

2 Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8

quart saucepan. Cook for 3 or 4 minutes to release oils.

3 Pour one can of tomato sauce and the Spanish seasoning packet into

the saucepan, mix well. Add 3 cups rice to the mixture and stir until

the rice is coated.

4 Stir pigeon peas into the mixture and add boiling water. Cover the

pot with aluminum foil and a pot lid. Reduce heat to simmer and cook

45 minutes or until rice is tender