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Ingredients
- 1 tablespoon Iberia Organic Extra-virgin Olive Oil
- 1/2 cup Iberia Sofrito
- 1/2 cup Iberia Ham chopped
- 2 cups Iberia Seasoned Yellow rice
- 4 cups water
- 1 packet Iberia Sazón
- 1 can Iberia pigeon peas/gandules 15-ounce, drained and rinsed
Ingredients
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Instructions
- Heat Iberia Extra Virgin Olive Oil in a 6-quart pot.
- Sauté the sofrito and chopped ham for 1 minute.
- Add Iberia Seasoned Yellow Rice, Water, Sazón, and Gandules.
- Bring to a boil. Let boil for 2 to 3 minutes.
- Cover the pot and reduce the heat to medium-low.
- Cook for 35 to 40 minutes.
- Do not use a lid with a vent that allows the steam to escape and never lift the lid while cooking.
- When finished cooking, stir the rice before serving. It should be light and fluffy.