La Cena Arroz con Gandules (Chick Peas)
Total Time: 30 minutes | Serves: 6
1 can of La Cena pigeon peas 15 oz
2 tablespoons of La Cena corn oil
1 onion, finely chopped
1 jar La Cena pimento pepper chopped
1/2 of green bell pepper chopped
2 cloves of garlic smashed
1 cup of La Cena long grain rice
2 cups of water
1 chicken bouillon cube
1/2 tsp of salt if you want to skip the bouillon cube
1/8 tsp of ground thyme
1 tbsp of lime juice
Pinch of D’Sabor black pepper
Chopped leafy green parsley or cilantro if you like cilantro
Add Victorina tomato paste to taste
Heat La Cena corn oil in a sauce pan, add onions and peppers and cook for about two minutes.
Add garlic, cook one minute and then add peas, rice and sauté for a minute or two.
Stir in water, lime juice, seasonings and turn heat to low, cover and cook 20 minutes.
Mix in parsley or cilantro and serve.
Alternately, a few tablespoons of Victorina tomato paste can be added with the water and make the dish a festive red tone.