Ingredients

1 cup rice1/2 cup pigeon peas (dried beans that are cooked or frozen, do not use canned)2 tbs of canola oil1/4 onion, diced1/4 green pepper, diced8 sprigs of cilantro3 cloves garlic1 tbsp Goya Sofrito1 tbsp Goya Recaito1 teaspoon of Liquid Smoke Concentrate1 Bay Leaf1 Goya Sazon de Jambon (or you can use a vegetarian meat-flavored bouillion mix/cube)1/8 tsp Adobo seasoning1/8 tsp curry powder1/8 tsp cayenne pepper1/8 tsp oregano1/8 tsp thyme1/2 teaspoon of cumin1/2 teaspoon of Achiote seasoning1 tbsp capers8-10 spanish olives with pimento or black olives1 1/3 cups water for cooking rice

Description

Can't Have Pasteles Without Gandule Rice.  This Is A Vegetarian Adaptation Of This Popluar Puerto Rican Dish.

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