Asopao de Gandules (Soupy Rice with Pigeon Peas)

Asopao de Gandules is a soup that is thickened with rice. It has a creamy texture similar to gumbo. Since I use the liquid from the cooked fresh pigeon peas, it adds a deeper rich bean flavor to this dish. Some individuals like to add green plantain or green banana dumplings to the broth known as bollitas or bolitas. This, of course, is optional. This dish is usually accompanied with double fried plantains (tostones).
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