Wayne's Weekend | Facebook Friends' Holiday Cookbook




		2 1/2 tablespoons olive oil 1/2 cup sofrito (recipe in the main section) 1 1/2 tablespoons Goya olives pitted with red pepper 1 tablespoon Adobo Goya 1 packet Sazon Goya with Coriander and Annatto 1/2 cup cubed cooking ham 1 (8 oz.) can tomato sauce 1 (15 oz) can Pigeon Peas/Gandules (drained and rinsed) 2 cups rice 4 cups water



ARROZ CON GANDULES/RICE WITH PIGEON PEAS Courtesy of Miriam Santiago "Nothing saids Christmas like the aroma of this rice, its found in every Puerto Rican home during the holidays."

	1. Heat olive oil in a 6-quart cast iron pot. Saute the sofrito, olives, tomatoe sauce, and cubed ham for 3 minutes. 2. Add the rice, water, adobo, sazon and gandules 3. Bring to a boil. Let boil for 3 to 4 minutes. 4. Cover, reduce heat to medium low, and cook for 50 minutes. Tip: Do not use a lid with a vent that allows the steam to escape. Never lift the lid while cooking. 5. When finished cooking, stir the rice before serving. It should be light and fluffy. Servings: 4 to 6 Sofrito recipe: 3 sprigs of cilantro 2 leaves of cilantro 1 head of garlic cloves 1/2 green pepper 1 tomato Use a blender or food processor and mix all together.