Name: Rice and Pigeon Peas "Arroz Con Gandules"
Ingredients: 1/4 c Butter or margarine; 8 tb Sofrito seasoning; 16 Olives, stuffed with pimient; 2 tb Salt; 1/2 c Olive oil, seasoned with achiot; 2 cn Pigeon peas, drained; 4 c Long-grain rice; 8 c Water

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CATEGORY	CUISINE	TAG	YIELD
Grains		Ethnic, Rice	1	Servings

INGREDIENTS

1/4	c	Butter or margarine
8	tb	Sofrito seasoning
16		Olives, stuffed with pimient
2	tb	Salt
1/2	c	Olive oil, seasoned with achiot
2	cn	Pigeon peas, drained
4	c	Long-grain rice
8	c	Water

INSTRUCTIONS

In a heavy kettle heat the butter and oil on low heat. Add the sofrito,
olives, salt, and drained pigeon peas. Stir for 3 - 4 minutes. Add the rice
and mix well. Add the water and stir. Boil on medium heat uncovered, and do
not stir, until it appears that it is dry. Mix and stir, cover and cook on
low heat for 20 minutes. Mix and serve.
Recipe by: Juntos en la Cocina
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
"barbfp@gsaix2.cc.gasou.edu" <barbfp@gsaix2.cc.GaSoU.EDU> on Mar 6, 1997.

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