Arroz con Gandules (Rice with Pigeon Peas) (1/21/19) *****
• 8 oz chorizo (optional)
• 2 cups of white rice
• 2 Tablespoons of Sofrito
• 1 (15 oz) can of gandules (pigeon peas)
• 1 Packet of sazon – We used Goya
• 4 ounces of tomato sauce
• 2 cups of chicken broth
• 2 Tablespoons of olive oil
• 2 Tablespoons of olives
• Salt and pepper to taste
Slice chorizo into 1/8” slices.
Hit Sauté button and add chorizo, olive oil, sofrito, olives, tomato sauce, sazon and cook for about 3 minutes until everything is blended well.
If you use chorizo, avoid the salt.
Add the gandules and sauté for another minute or two.
Add the chicken broth and rice and stir.
Cancel Sauté. Hit pressure cook for 10 minutes.
When the time is over, let the pressure release on its own for 10 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".
You can use water instead of chicken broth.
You can use chicken bourbon.
You can skip the olives if you don't like them.
You can add red peppers if you want.