www.elagasse.com Click HERE for RECIPE… Ingredients 1 ounce of achiote oil 1/4 cup of chopped onion 3 ounces of sofrito 2 1/2 cups of water 2 cups of fresh gandules (pigeon peas), or 1 (15 ounce) can of gandules 4 ounces of tomato sauce 2 cups of white rice 14 – 16 manzanilla olives 1/4 teaspoon garlic powder 1/2 teaspoon onion powder pinch of black pepper pinch of oregano 2 beef bouillon cubes Optional ingredients: 1 ounce of salted fatback (tocino) Procedure: ___________________________________ 1 – On medium flame, bring the the achiote oil and the salted fatback to a simmer in a medium-sized saucepan. Since the fatback is optional, if you are not using it, simply heat the oil and proceed to step 3. 2 – Simmer the fatback for 2 -3 minutes until you see it getting golden colored. 3 – Add the chopped onion, and simmer approximately 1 – 2 minutes, until onion is translucent. 4 – Add the sofrito. 5 – Simmer until the sofrito starts to thicken – this could take up to 3 to 10 minutes, depending upon the heat of the stove, and whether your sofrito is at room temperature, or still slightly frozen. Notice the simmering action in the video, and adjust your heat accordingly. 6 – Add the rest of the ingredients, starting with the water. 7 – Let everything come up to a simmer. You may increase the heat to Medium-HI. 8 – Once simmering, stir once, while scraping the rice on the bottom of the pot (to prevent sticking). 9 – Allow the liquid in the pot to evaporate- notice the section …

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