Arroz Con Gandules
[gandules are green pigeon peas]
Recipe courtesy Alex Garcia
6 strips bacon
1 large onion, chopped
2 aji verdes (Italian frying peppers), diced
2 cloves garlic, minced
1 pound ham, diced
3 tablespoons tomato paste
2 (15-ounce) cans pigeon peas
6 cups chicken stock
Salt, to taste
6 cups Canilla rice
Banana leaves (optional)
Directions
1. In a saute pan, cook the bacon, drain the fat and cut into small pieces.
2. In the same pan, add onion, aji verdes and garlic. Sauté until golden brown.
3. Add the ham.
4. Add tomato paste and caramelize.
5. Add pigeon peas and chicken stock. Season with salt to taste and bring to a boil.
6. Add rice and stir once.
7. Cook on medium heat until most of the liquid is absorbed.
8. Cover with banana leaves and continue cooking on very low heat until the rest of the liquid is absorbed, about 20 minutes.
If I were to make this for myself, I might ligthen it up a bit and use turkey bacon.
I also might spike the chicken stock with beer or wine.
