Puerto Rican · serves 4 · about 30 minutes
From the Iberia kitchen — dinner, lunch, built around what Gustavo keeps on the shelf.
Ingredients
- 2 tbsp Iberia Organic Extra Virgin Olive Oil
- to taste ¼ cup Iberia Spanish Green Olives
- 2 cups Iberia Yellow Rice
- 1 can Iberia Pigeon Peas (Gandules), drained
- 1 tsp Iberia Minced Garlic
- 3 cups chicken broth
- 1 Bay Leaf (optional)
Method
- Sauté IngredientsIn a caldero or heavy pot, heat Iberia Organic Extra Virgin Olive Oil. Sauté the chopped chorizo until it releases its flavor. Add Iberia Spanish Green Olives, roasted red peppers, Iberia Minced Garlic, and Iberia Sofrito. Sauté for a couple of minutes.
- Add Rice and GandulesStir in Iberia Yellow Rice and let it absorb all the flavor. Add Iberia Pigeon Peas (Gandules), chicken broth, and a bay leaf (optional). Stir well and bring to a boil.
- Simmer and FinishCover the pot, lower the heat to a simmer, and cook for 20–25 minutes until the rice is tender. Let it rest for 5 minutes, fluff with a fork, and enjoy!
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.