Ingredients
15ozpigeon peas gandules,(1 can), drained and liquid reserved
6½cupswater,for soaking the rice
1½cupsrice
1tbspolive oil
4ozham,diced
1cupwhite onion,(1 medium), diced
¾cupgreen bell pepper,(½ large), diced
¾cupyellow bell pepper,(½ large), diced
¾cupRoma tomato,(1 medium), diced
3clovesgarlic,minced
2tbsprecaito flavor base,store bought or homemade
¼cuptomato sauce
6stuffed Spanish olives
½tspcapers
1½tspSazón seasoning,store bought or homemade, optional
½tsporegano
1tbspkosher salt
½tspblack pepper
1lbshrimp,peeled and deveined; tails removed
Preparation
Rinse the rice in a strainer under running water to remove the excess starch from the outside.
In a large bowl, mix the reserved liquid from the pigeon peas with the water for soaking. Add the rice to the bowl and soak for 45 minutes.
When the rice has finished soaking, drain the water into a large pot on the stovetop, and turn the heat to medium-low. Keep it at a low simmer; this liquid will be added to the asopao later.
In a 3-quart Dutch oven or similar large pot, heat the olive oil over medium-high heat. Add the ham and brown it for about 3 minutes.
Reduce the heat to medium. Add the onion, peppers, tomato, garlic, and recaito to the pot and simmer, stirring occasionally, for 6 to 8 minutes; or until the vegetables have softened and begin to form a thick, chunky paste.
Stir the tomato sauce, olives, capers, sazón, oregano, salt, and pepper into the paste, and cook for 2 minutes.
Add the rice into the pot and stir to thoroughly coat the grains in the sauce. Add the pigeon peas and the warmed, reserved soaking water.
Simmer the stew: Bring the stew to a gentle simmer and continue to cook, uncovered, for 15 minutes.
After 15 minutes, stir the shrimp into the asopao and continue cooking, uncovered, for an additional 5 minutes.
Serve promptly, as the stew will thicken the longer it’s left to sit. Thin the stew as needed with hot water or with chicken stock to maintain consistency and flavor, especially when reheating leftovers.
