Preparation Time:10 minutes
Cook Time:40 minutes
A great recipe for rice with pigeon peas.
1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped Chorizo for 1 minute.
2. Add the rice, water, sazón and gandules.
3. Bring to a boil. Let boil for 2 to 3 minutes.
4. Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.