Yellow Onion (1/2)
Red Bell Pepper (1/2)
Green Bell Pepper (1/2)
by chopping or slicing - you want about ¼ cup of each. For the size, it’s really all about your preference.
In a medium saucepan, add the
Corn Oil (2 Tbsp)
and heat over medium heat.
Adobo Seasoning (1 Tbsp)
, juice from
Distilled White Vinegar (1 tsp)
Tomato Sauce (1 can)
Fresh Cilantro (1/4 cup)
. Stir well. Bring to a slight simmer.
Once hot, add
Garlic (1 Tbsp)
and cook for 15 to 30 seconds. Immediately add onions, peppers,
Green Olives (2 Tbsp)
, and stir.
Pigeon Peas (2 cans)
and one can full of water. Set heat to high and bring to a boil.
Once at a boil, lower heat to low. Cover and cook for about 25 minutes.
If you’d like to have the gandules a bit thicker, once done, crush some of the gandules right in the saucepan with a fork or a strainer making sure you put those crushed gandules right back in the saucepan. Raising the heat will also evaporate more of the liquid and help make it thicker.
Serve warm with
Long Grain White Rice (to taste)
- this is the preferred rice for Latin cooking.