Arroz Con Gandules - Puerto Rican Rice with Pigeon Peas

Arroz Con Gandules

Ingredients
3 cups of cooked Basmati rice
1 cup cooked pigeon peas (dark)
2 strips of bacon (chopped)
A green chilli (half slit)
An onion (chopped)
2 tsp tomato puree
Olive Oil
Coriander leaves
* Adobo Sauce *
2 cloves of garlic (paste)
3/4 tsp red chilli powder
1/4 tsp cumin powder
1 tsp vinegar
1/2 tsp sugar
Salt to taste
Method
If you are using canned pigeon peas, remove the decant water.
Prepare the adobo sauce by blending all the ingredients in vinegar.
Heat olive oil in a pan & fry chopped ham.
When light brown, add chopped onions & green chilli.
When onions are translucent , add adobo sauce along with tomato puree.
Add some water along with cooked pigeon peas.
Cover & cook for 2 mn.
When the sauce  thickens, remove from fire.
Fold in cooked rice & toss several times.
Garnish with coriander leaves & serve .