Arroz con Gandules (Rice and Pigeon Peas)

Ingredients

• 3 cloves garlic
• 1 medium white onion
• 1/2 bunch fresh cilantro
• 1 small green bell pepper
• 1 medium tomato
• 4 green onions
• 1 (15.5 oz) can pigeon peas
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• 2 cups white rice
• 3 cups water
• 1 cube chicken bouillon
• 1 (0.17 oz) packet sazón seasoning

Steps

1. Chop garlic, white onion (1 cup), cilantro (1/2 cup), bell pepper (1/2 cup), and tomato. Slice green onions. Drain peas.
2. Preheat 4-quart stockpot on medium-high 2–3 minutes; place oil in pot. Stir in white onions, cilantro, bell peppers, and garlic; cook and stir 5 minutes. Stir in tomatoes and salt; cook 1 more minute.
3. Stir in peas, green onions, rice, water, bouillon, and sazón until blended. Reduce heat to medium-low and bring to a boil. Boil 5 minutes.
4. Reduce heat to low and cover; cook 18–20 minutes until rice is tender and liquid has been absorbed. Remove from heat and let stand 5 minutes; uncover, fluff with fork, and serve.