Arroz integral con Gandules (Brown Rice and Pigeon Peas)

In many Hispanic households when people get together there is always a dish of Arroz con Gandules or Rice and Pigeon Peas. Every time we had get-togethers my mom always prepared this delicious rice, and every time friends and family have get-togethers they always request my moms arroz con glandules. This amazing rice tastes like and explosion of goodness to your mouth. In each bite you can taste a bit of ham and the pigeon pea in whish is pleasant experience. It is a fine alternative to the regular white rice. I took my moms exact great recipe of her Arroz con Gandules and gave it a healthier twist. I prepare it with brown rich or arroz intergral con Gandules or Brown Rice Pigeon Peas.

Serving Size: 4-6
Preparation time: 5 minutes
Cooking Time: 35 minutes
Money saver: $15.00
To double serving size just double ingredients
To reduce size just reduce the ingredients and use ½ can of Gandules or Pigeon Peas and use 1/2 of the small ham stake

Ingredients:
3 tbsp of olive oil
Small ham stake cut in cubs
1/3 cups chopped of onion
1/3 cups chopped red pepper
Garlic clove chopped thinly
2 cups of brown rice
1 15oz can of Green Pigeon Peas or Gandules Verdes
4 ½ cups of water
1 envelop Ham Flavor Concentrate
Adobo
Garlic Powder
1 envelop of Sazon


Directions:
On medium heat in a large saucepan place oil, ham, onion, pepper, garlic, and the rice, brown the rice add the glandules or the pigeon peas add in the water. Then add envelop of Ham Flavor Concentrate, Adobo, garlic powder and Sazon. Bring to a simmer cover and lower the heat down to low. Cook for about 15-20 minutes or until the grains of rice are open and fluffy.