Puerto Rican Style Rice and Beans (Arroz con Gandules)

Ingredients

• 1 tablespoon olive oil
• ½ cup sofrito
• 2 cloves garlic, chopped
• 1 (1.41 ounce) package sazon seasoning with achiote
• ½ tablespoon adobo seasoning
• 2 cups medium-grain white rice
• 2 cups chicken broth
• 1 ½ cups water
• 1 (15 ounce) can gandules (pigeon peas), drained and rinsed
• 2 tablespoons chopped fresh cilantro

Directions

Heat some olive oil in a medium-sized pot or nonstick pan over medium heat. Add the sofrito, garlic, sazon, and adobo, and cook everything together for about 4 minutes, being careful not to let the garlic burn. Then, stir in the rice, making sure each grain is nicely coated with the flavorful mixture. Pour in the chicken broth and water, give it a quick stir, and bring it to a boil. Let it cook over medium-high heat until the liquid is mostly absorbed and you start to see little holes forming in the rice, which should take around 20 to 25 minutes. Once that happens, lower the heat to low and gently fold in the peas and cilantro, stirring just once or twice from the bottom up. Cover the pot and let it sit for 10 minutes. Finally, turn off the heat and let the rice rest, uncovered, for another 10 minutes before serving.