Arroz con gandules,a new so delicious coconut milk treat, and a cookbook contest winner!

Ingredients

For the sofrito:

• 1 large green pepper
• 1 onion
• 1 tomato
• 1/2 red pepper
• 1/2-1 head garlic
• 1 bunch culantro or cilantro
• 1/2 bunch flat leaf parlsey

For the sazon, mix together in a small glass jar:

• 1/2 teaspoon turmeric
• 1/2 teaspoon hot paprika
• pinch sweet paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• salt to taste

For the arroz con gandules:

• 1 15-oz can pigeon peas, drained and rinsed
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 1 cup long grain white rice
• 1 cup vegetable broth
• 1/2 cup water
• 1/2 cup tomato sauce
• 7-8 tablespoon sofrito
• 1-2 teaspoon sazon or to taste
• dash of liquid smoke
• dash of balsamic vinegar
• handful of fresh culantro or cilantro, chopped

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Preparation

• Coarsely chop all the ingredients and then puree in the food processor.
• In a stockpot, saute the onion and green pepper in a couple of tablespoons of broth along with a pinch of sazon.
• Add the sofrito, more sazon, and stir for another few minutes. Add the rice, beans, water, vegetable broth, and tomato sauce, if using. Bring to a gentle boil then reduce to a simmer and cover.
• You want the beans and rice to absorb the liquid completely so that you don't end up making soup. Stir gently until rice is tender, about 20-25 minutes.
  
• Once the rice is done, lower the heat some more and season with more sazon, salt, pepper, the liquid smoke, Worcestershire sauce if using, vinegar, and fresh cilantro. Stir, taste, and season until it's just right!

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