, ,

This recipe came to use via Ron Armas, a cowork of Dominiques.  It is absolutley delicious, even if I can’t quite get the crispy bottom layer that is a favorite part of the traditional dish.  Obviously we use all vegetable broth and bouillon with ours but I have been told that it is fine with chicken base instead.


·         1 tablespoon olive oil

·         1/2 cup sofrito (goya)

·         2 cups rice

·         4 cups water (Or broth, if used don’t use bouillon)

·         1 Bouillon cube (vegetable or chicken)

·         1 packet sazón (goya)

·         1 15-ounce can Pigeon Peas/Gandules (drained and rinsed)


1. Heat olive oil in a 6-quart pot. Saute the sofrito for 1 minute.

2. Add water and bouillon and dissolve. Add the rice, sazón and gandules.

3. Bring to a boil. Let boil for 2 to 3 minutes.

4. Cover, reduce heat to low, and cook for 35 to 40 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.

For the crispy layer on the bottom, turn off heat and let sit covered for 5 minutes.