Arroz con Gandules

==Description==
Stewed rice with pigeon peas
==Ingredients==
* 1 to 2 ounces of salt pork (washed under cold water and diced)
* 2 to 4 ounces of cooking ham or ham steak (washed under cold water and diced)
* 2 to 4 tablespoons of sofrito
* 1 can of gandules (they can also be found frozen or fresh in many produce stores)
* 3 tablespoons of olive oil
* 1 tablespoon of oregano
* 1 teaspoon of salt
* 1 dash of black pepper
* 3 tablespoons of tomato paste
* 4 cups of long-grain white rice (washed in cold water and drained)
* 5 cups of cold water
==Directions==
# Fry salt pork to a nice light golden brown.
# Remove salt pork and allow to drain on a paper towel.
# Drain and wash frying pan (use hot water only do not use soap).
# Return frying to stove add 1 tablespoon of olive oil bring up to heat and add the cooking ham.
# Lightly brown ham stirring making sure that it dose not burn or stick to the pan.
# Remove ham and set aside allow to drain on a paper towel.
# While the pan is still hot add the sofrito, there should be enough liquid from the sofrito to help you deglaze the pan.
# Use a spatula to scrape the bottom of the pan.
# Stir in the tomato paste and when it starts to bubble return the salt pork and cooking ham.
# Stir in the gandules ( if you are using from the can do not allow to cook just let them come up to temperature and then turn the burner off and set aside).
# If you plan to use the frozen or fresh gandules.
# Place them in a pot of cold lightly salted water bring to a boil and then lower heat and allow to simmer for about 20 minutes.
# Then drain and add them to the frying pan.
# In a large pot about 6 quart or larger add the ingredients from the frying pan.
# Bring up to heat and stir in rice.
# Make sure that the rice is well covered with the mixture from the frying pan.
# It should be a nice light red in color.
# Raise the heat to high and then add cold water.
# Add black pepper and oregano taste for salt add if needed.
# Once it come to a boil stir once more set burner to low.
# Cover the rice with the plantain leafs and cover pot.
# Allow to cook for 30 to 35 minutes ( do not remove cover) after the cooking time turn off burner and let sit for 15 minutes before you uncover the pot to serve.
Category:Puerto Rican Meat Dishes
Category:Ham Recipes
Category:Pigeon pea Recipes
Category:Plantain Recipes
Category:Salt pork Recipes
Category:Tomato paste Recipes
Category:Recipes that need photos
Category:Long-grain rice Recipes