Arroz con Gradules
Though Puerto Rico is a US territory, from a culinary perspective it has more in common with the cuisine of South America. This is evident in the curries, sofritos, and herb and seasoning combinations popular from the region.
Arroz con grandules is evident of that along with Pernil, which are the national dishes of Puerto Rico.
2 Tbsp. fat (bacon drippings, schmaltz, butter, oil, etc...)
2 c. parboiled rice
1/4 c. sofrito
1 Tbsp. tomato paste
1 (15 oz.) can Grandules (green pigeon peas)
1 pkt. sazon
1/2 tsp. adobo
2 cloves garlic, minced
1/4 tsp. cumin
1/4 tsp. oregano
dash black pepper
4 - 6 c. chicken broth
Rinse the rise at least three times until the water is a lot less cloudy when drained, set aside.
In a medium cast iron pot with a lid heat the fat. Add the tomato paste to the pan and cook, sauteing for 3 minutes. Add the sofrito and garlic and cook and additional 2 minutes. Drain the can of grandules and add to the pan along with the sazon, adobo, cumin, oregano, and black pepper.
Add the rice and enough liquid to cover by 1-inch.
Bring to a boil and simmer gently until most of the liquid is absorbed, stirring occasionally to keep it from sticking. Reduce the heat to low and cover with a lid. Allow to keep cooking over low for 20 minutes or until the rice is tender.
Fluff with a fork and serve.