Arroz Con Gandules

Ingredients

• 1 cups Pigeon Peas
• 3 tbsp Sofrito
• 4 tbsp Green Olives
• 1 tsp Sazon Seasoning
• 0.5 tsp Dried Oregano
• 1 tsp Kosher Salt
• 1.5 tbsp Olive Oil
• 1 cups Long Grain Rice
• 1.5 cups Chicken Broth
• 2 pcs Bay Leaves
• 2 tbsp Cilantro
• 1 pcs Lime
• 2 tbsp Tomato Sauce
• 0.25 tsp Black Pepper

Method

1. Rinse {long_grain_rice} under cold water until the water runs mostly clear, then drain very well so the grains cook up separate and can form good {pegao}.
2. Heat {olive_oil} in a medium heavy pot over medium-low heat. Add {sofrito}, season lightly with {kosher_salt}, and cook until fragrant and slightly darkened. Stir in {tomato_sauce}, {sazon_seasoning}, {dried_oregano}, and {black_pepper}, and cook briefly to bloom the seasonings without browning.
3. Add the drained {long_grain_rice} to the pot and stir over medium heat until every grain is glossy and lightly toasted, which helps the rice stay distinct instead of turning pasty.
4. Stir in {chicken_broth}, {pigeon_peas}, {green_olives}, and {bay_leaves}. Taste the liquid and adjust with more {kosher_salt} if needed. Bring to a gentle boil over medium heat, then reduce to low, cover tightly, and cook without stirring until the liquid is absorbed and the rice is tender.
5. Turn off the heat and let the covered rice rest so the steam finishes the center and the bottom sets into a light {pegao}.
6. Uncover, remove the {bay_leaves}, and fluff the rice gently with a fork so you keep the grains intact. Fold through {cilantro} and finish with a squeeze of {lime} for brightness before serving, scraping up some {pegao} from the bottom.