Arroz Con Gandules (Rice and Pigeon Peas)

Arroz Con Gandules (Rice and Pigeon Peas)

3 cloves garlic
1 cup white onion
4 medium scallions
1/2 cup cilantro
1/2 cup green bell pepper
1 medium tomato


1 tbsp oil
1 (15 oz) can pigeon peas or gandules, exhausted
2 cups of raw prolonged grain rice
3 cups water
1 bird bullion together with Maggi (or vegetable bullion for vegans)
1 packet of Sazon
salt


Guidelines:
Chop all sofrito products inside a foods processor or chopper. Within a caldero or weighty pot with a lid, warmth oil upon medium. Stir within onion, scallion, cilantro, pepper and garlic and cook with regards to 5 minutes. Increase tomato and salt cook yet another second. Stir within just rice and incorporate nicely. Increase gandules, water, bullion, sazon, salt and style liquid for taste. Combine perfectly. Insert added salt if demanded.
Protect against flame to medium-very low and allow for water boil down until finally it is carefully absorbed. The moment water scarcely skims the final, established flame to lower and protect for 20 minutes with out stirring or lifting the lid. The steam will cook the rice.