Saffron and Cardamom Arroz con Gandules

Method

1. Rinse rice and pigeon peas, drain.
2. In a pot, sauté onion and garlic, add rice and cumin.
3. Insert_before 2: Soak saffron in a little water and mix with cardamom before adding to the rice.
4. Stir in pigeon peas, broth, water, and salt.
5. Cover and simmer for 20 minutes until rice is tender.