Arroz Con Gandules

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 3 boneless lamb chops, diced
• 1 tablespoon adobo seasoning
• 3 tablespoons recaito (goya brand)
• 10 olives, pimento stuffed, halved
• 10 capers
• 3 tablespoons tomato paste, use tablespoons
• 16 ounces pigeon peas, undrained
• 2 cups long grain rice
• 1 1/2 teaspoons salt

Recipe

• 1 warm olive oil in a large pot over medium-high heat.
• 2 sprinkle lamb with adobo seasoning and rub into meat with your hands,.
• 3 cook meat in hot oil, stirring frequently until golden and crisp, about 5 minutes.
• 4 add recaito, olives, capers and tomato paste to pot.
• 5 lower heat to medium, stir and cook 1 minute to combine ingredients.
• 6 add pigeon peas and liquid into the pot and simmer covered for 5 minutes.
• 7 remove lid, add the rice, 3 cups of water and salt.
• 8 bring to a boil, lower heat and cook covered for 20 minutes without disturbing.
• 9 remove the lid and stir gently.
• 10 cover and cook for an additional 10 minutes over low heat,.
• 11 remove from the heat and keep covered until ready to seve.