Page 137 - Whats The Vibe By Chef Bruja

Prep Time: 10 - 15 minutes Ar oz co

Co king Time: 30 - 35 minutes

with Gandules

Se ving Size: 4 - 6

( Yello rice with Pigeo Peas )

Inst uctio s Ing edients

• First, start by washing your 2 cups of rice under cold water. Rinse and repeat till the water is mostly clear. As Two cup long-grain white rice.

well as pick out any burnt pieces of rice. • One can pigeon peas.

• Strain and rinse your beans under cold water. ( this is optional, but I prefer to do this. If you have dry pigeon
• 1 tbsp green seasoning/sofrito. ( optional )
peas, I suggest soaking them in water and salt overnight. )

• 1 tbsp/cube chicken bouillon.
• Dice up 1/4 cup white or red onions.

• Wash and dice 1/4 cup red pepper. • 1 1/2 pack sazon.

• Smash and mince four garlic cloves. ( 1 tbsp ) • 1 tsp turmeric. ( optional )

• Start by grabbing your medium-wide set spot. You want a wide pot, so your rice has room to cook this is very • One pack of ham flavor.

important.
• 2 oz of tomato paste or sauce. ( optional )
• Add 1 tbsp olive oil and set your heat to medium.

• 1 tsp dried Dominican oregano or regular
• Add your diced onions, garlic, and red pepper.
oregano. • 1/4 cup diced red or white onion.
• Then season, add 1 1/2 pack sazon, one pack ham flavor, 2 oz of tomato paste, 1 tsp dried oregano, 1 tbsp
• 1/4 cup diced red pepper. ( optional )
chicken bouillon, and 1 tbsp green seasoning/sofrito. Mix that together till all the seasoning is broken up,

then add your 2 cups of washed rice and one can of pigeon peas, mix everything together. If you want to add • Four minced garlic cloves.

olives, this would be your time to do it. • 1/4 sliced red pepper.

• Sett your heat to low and add 3 cups of water, then stir. Your water should be an inch over your rice and peas. • 1 - 2 olives. ( optional )

You can test if it's good by sticking a small spoon in the middle; if it stands, it's equal parts rice and water.
• 1 tbsp extra virgin olive oil or oil of your
• Place your lid on top and let it cook for 20 minutes. After 20 minutes, flip your rice over. Don't overly move choice.

around your rice because you don't want it to get mushy.

• Afterward, put the lid back on for another 15 minutes.

• At this point, your peas should be tender, and your rice is moist and shelly. Taste check and make sure all the
Tips & Tricks
rice is cooked. If so, take your heat off and let it separate with the lid half off.

• After 10 minutes, your rice should be separated. Serve and enjoy!

• If your rice becomes hard, add half a cup of

water and turn your rice over and keep on low

heat for another 10 - 20 minutes. Do not open

your pot till after that. Then turn again, taste

for moisture and if it's moist, set aside to cool,

and the rice will separate.

• If it is too moist, take the lid off your rice and

keep your heat on low for 10 minutes, the air

should help dry the rice.

• Let your rice cook! A lot of the time, when you

keep allowing air into the rice when it isn't

done yet, it becomes mushy. Only open your

pot once to put the beans in and turn over the

rice. Then don't open till the time is up for it to

be done. Remember, the rice cooks itself!

Don't think about it too hard.

• The best thing for a newcomer with rice is to

measure! Get a measuring cup and make your

life easy!

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