La Cena Arroz con Gandules (Chick Peas)

Total Time: 30 minutes  |  Serves: 6

Ingredients

• 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

Preparation

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.