Arroz con Gandules

Description
Stewed rice with pigeon peas

Ingredients

 * 1 to 2 ounces of salt pork (washed under cold water and diced)
 * 2 to 4 ounces of cooking ham or ham steak (washed under cold water and diced)
 * 2 to 4 tablespoons of sofrito
 * 1 can of gandules (they can also be found frozen or fresh in many produce stores)
 * 3 tablespoons of olive oil
 * 1 tablespoon of oregano
 * 1 teaspoon of salt
 * 1 dash of black pepper
 * 3 tablespoons of tomato paste
 * 4 cups of long-grain white rice (washed in cold water and drained)
 * 5 cups of cold water

Directions

 * 1) Fry salt pork to a nice light golden brown.
 * 2) Remove salt pork and allow to drain on a paper towel.
 * 3) Drain and wash frying pan (use hot water only do not use soap).
 * 4) Return frying to stove add 1 tablespoon of olive oil bring up to heat and add the cooking ham.
 * 5) Lightly brown ham stirring making sure that it dose not burn or stick to the pan.
 * 6) Remove ham and set aside allow to drain on a paper towel.
 * 7) While the pan is still hot add the sofrito, there should be enough liquid from the sofrito to help you deglaze the pan.
 * 8) Use a spatula to scrape the bottom of the pan.
 * 9) Stir in the tomato paste and when it starts to bubble return the salt pork and cooking ham.
 * 10) Stir in the gandules ( if you are using from the can do not allow to cook just let them come up to temperature and then turn the burner off and set aside).
 * 11) If you plan to use the frozen or fresh gandules.
 * 12) Place them in a pot of cold lightly salted water bring to a boil and then lower heat and allow to simmer for about 20 minutes.
 * 13) Then drain and add them to the frying pan.
 * 14) In a large pot about 6 quart or larger add the ingredients from the frying pan.
 * 15) Bring up to heat and stir in rice.
 * 16) Make sure that the rice is well covered with the mixture from the frying pan.
 * 17) It should be a nice light red in color.
 * 18) Raise the heat to high and then add cold water.
 * 19) Add black pepper and oregano taste for salt add if needed.
 * 20) Once it come to a boil stir once more set burner to low.
 * 21) Cover the rice with the plantain leafs and cover pot.
 * 22) Allow to cook for 30 to 35 minutes ( do not remove cover) after the cooking time turn off burner and let sit for 15 minutes before you uncover the pot to serve.