Arroz con Gandules (Rice with Pigeon Peas

Ingredients

• •2 cups long-grain rice
• •1 can (15 ounces) pigeon peas (gandules), drained and rinsed
• •4 cups water or chicken broth
• •1 medium onion, finely chopped
• •1 medium green bell pepper, finely chopped
• •3 cloves garlic, minced
• •2 tablespoons olive oil
• •1 packet Sazón seasoning with annatto (or achiote)
• •1 teaspoon dried oregano
• •1 teaspoon ground cumin
• •Salt and pepper to taste
• •2 bay leaves
• •Optional: 4 slices of bacon, chopped

Directions

1. 1In a large pot or Dutch oven, heat the olive oil over medium heat. If using bacon, add it to the pot and cook until crispy.
2. 2Add the chopped onion, green pepper, and minced garlic to the pot. Sauté until the vegetables are soft and translucent, about 5-7 minutes.
3. 3Stir in the Sazón seasoning, dried oregano, ground cumin, bay leaves, salt, and pepper. Cook for an additional 1-2 minutes to toast the spices.
4. 4Add the rice to the pot and stir to coat it evenly with the seasoned vegetables.
5. 5Pour in the water or chicken broth and add the drained pigeon peas to the pot. Stir well to combine.
6. 6Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
7. 7Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 5-10 minutes to allow the flavors to meld.
8. 8Fluff the rice with a fork before serving.