Cooking Instructions
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Step 1
Prep
Yellow Onion (1/2)
,
Red Bell Pepper (1/2)
, and
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.
Step 2
In a medium saucepan, add the
Corn Oil (2 Tbsp)
and heat over medium heat.
Step 3
Add
Adobo Seasoning (1 Tbsp)
,
Lime Juice (2 Tbsp)
,
Distilled White Vinegar (1 tsp)
,
Tomato Sauce (1 can)
, and
Fresh Cilantro (1/4 cup)
. Stir well. Bring to a slight simmer.
Step 4
Once hot, add
Garlic (1 Tbsp)
and cook for 15 to 30 seconds. Immediately add onions, peppers,
Green Olives (2 Tbsp)
, and stir.
Step 5
Add the
Pigeon Peas (2 cans)
and one can full of water. Set heat to high and bring to a boil.
Step 6
Once at a boil, lower heat to low. Cover and cook for about 25 minutes.
Step 7
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.
Step 8
Serve warm with
Long Grain White Rice (to taste)
- this is the preferred rice for Latin cooking.
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