Arroz con Gandules (Rice with Pigeon Peas)

INGREDIENTS

• 2 tbsp of olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 2 tbsp of homemade sofrito
• 1⁄4 fresh green bell pepper, chopped
• 1⁄4 fresh red bell pepper, chopped
• ½ cup of fresh cilantro, chopped
• 1⁄4 tsp of ground cumin
• ½ cup of fresh or 1 tsp of dried oregano
• 1 1⁄2 cups of brown rice
• 1 can of green pigeon peas (drained and rinsed before cooking)
• 2 tbsp of tomato paste
• 1 tbsp of turmeric
• 1 cup of low-sodium chicken broth
• 1 cup of water

Directions

1. Heat oil in a medium saucepan on medium-high heat. Sauté the onion, garlic, sofrito, and peppers until soft and translucent. Add the spices: cilantro, cumin, and oregano.

2. Add rice to the pan, and stir the rice until the vegetables are mixed.  Stir in pigeon peas, tomato paste, turmeric, 1 cup of low-sodium chicken broth, and 1 cup of water. Mix the ingredients and bring the rice mixture to a boil. Cook uncovered until water is evaporated, then mix the rice again, lower the heat to low, and cover the rice until tender.