Recipe - Rice And Pigeon Peas Arroz Con Gandules

One fourth cup Butter or margarine
8 tablespoon Sofrito seasoning
16 Olives, stuffed with pimient
2 tablespoon Salt
One half cup Olive oil, seasoned with
achiot
2 cn Pigeon peas, drained
4 cup Longgrain rice
8 cup Water

In a heavy kettle heat the butter and oil on low heat. Add the sofrito,
olives, salt, and drained pigeon peas. Stir for 3 4 minutes. Add the rice
and mix well. Add the water and stir. Boil on medium heat uncovered, and do
not stir, until it appears that it is dry. Mix and stir, cover and cook on
low heat for 20 minutes. Mix and serve.

Recipe by: Juntos en la Cocina

Posted to TNT Prodigy's Recipe Exchange Newsletter by
"barbfp@gsaix2.cc.gasou.edu" barbfp@gsaix2.cc.GaSoU.EDU on Mar 6, 1997.