| 76 | TOV LIFESTYLE
T O V E A T S
P U E R T O R I C A N
A R R O Z C O N G A N D U L E S - R I C E W I T H P I G E O N P E A S
by: Cierra Zayas
Account Manager
Featured
Content
INGREDIENTS:
2 cups white rice
1 can pigeon peas
1 - 1
1/2
packets of sazon goya
4 oz tomato sauce
1 tsp chicken bouillon (or half a
small cube)
2 large tbsp of sofrito (homemade
is best, but you can find in freezer
section in grocery store)
2 - 2
1/2
cups boiled water
2 tbsp oil
adobo and garlic seasoning powder
to taste (about 2 - 3 tsp)
PREPARATION:
Heat oil in a cast iron/aluminum round pot until hot.
Bring the temperature up to med/high and pour in water,
chicken bouillon, tomato sauce, sofrito, adobo, garlic
powder, and sazon until it comes to boil.
Pour in pigeon peas (gandules) and let it boil for a minute.
Pour in rice.
Stir once, then cover it (make sure to seal it tightly).
Let it sit for 15 minutes then stir rice again, then heat it
for another 15 minutes on medium-low.
Note: If the rice looks gummy DO NOT STIR, just put the
lid back on and wait until the rice looks firm and ready.
