Latin / Iberian · serves 4 · about 30 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 1 tablespoon Iberia Organic Extra-virgin Olive Oil
- 2 cups Iberia Seasoned Yellow rice
- 4 cups water
- 1 can Iberia pigeon peas/gandules 15-ounce, drained and rinsed
Method
- Heat Iberia Extra Virgin Olive Oil in a 6-quart pot.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.