¼ cup Manzanillas Olives Stuffed with Minced Pimientos, sliced
Instructions
Heat oil in a medium, heavy saucepan over medium-high heat. Add ham to pan; cook until brown, about 5 minutes. Omit oil if bacon is used.
Stir in onions; cook, stirring occasionally, scraping up brown bits from bottom, until onions are soft and translucent, about 10 minutes.
Add rice to pan. Cook, stirring frequently, until coated in oil and toasted, about 1 minute.
Add sazón. Cook until fragrant, about 30 seconds.
Stir in pigeon peas (or frozen peas and carrots), recaito, tomato sauce (of choice above), and olives. Transfer to a casserole dish if cooking in a microwave.
Add 1½ cups water; stir.
Cook, uncovered, in the microwave, about 10 -20 minutes until water is absorbed into rice. Stir to evenly distribute rice and carrots throughout rice before stirring.
Notes
I've adapted this recipe from the original taught to me by my Puerto Rican friends. The Spanish name is Arroz con Gondules and the original recipe can be found on the Goya website (http://www.goya.com/english/recipes/arroz-con-gandules).
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/spanish-rice-with-peas-and-carrots/