Name: Vegan Arroz con Gandules
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1/3 cup sofrito; 1/2 white onion, chopped; 1 - 2 red sweet peppers, chopped; 1 cubanelle pepper, chopped; 1 cup chanterelle mushrooms (optional); 1 - 2 tablespoon sazon; 1 teaspoon adobo; sea salt; dried-oregano; 1 can pigeon peas - gandules; 2 medium grain rice; 1/2 cup tomato sauce; 1 tablespoon olives stuffed with minced peppers; 2 veggie broth; 1 cilantro leaves, chopped

Instructions

In a dutch oven or caldero heat olive oil over medium heat. Add sofrito and sauté for about 3 minutes.
Add onion, peppers, and mushrooms. Cook for 3 more minutes until fragrant. Stir in pigeon peas and, add sazon (adjust to taste), adobo, salt, oregano, or any other seasoning you would like to add.
Add rice, using a spoon or spatula fold rice to incorporate. Immediately add the veggie broth, tomato sauce, and olives. Stir just once and let it cook over medium heat until the liquid is evaporated. This will take about 8 to 10 minutes.
Gently stir the rice from the bottom up. Lower heat to low and cook, covered, until rice is tender, about 15 minutes.
Remove rice from the heat and turn off the stove. Gently using a spoon turn the rice from the bottom up. Cover and allow the rice to sit for a few minutes before serving.

Vegan Arroz con Gandules