Adventurous Thanksgiving Side: Arroz con Gandules

Disclaimer: We haven't tried this yet!! I have no idea if this recipe will become a regular on our table or will be a complete flop. In fact, we're searching for the right beans (gandules, also call pigeon peas and also called Jamiacan beans) as well as the spicy sauce, sofrito. At this time, Chuck is considering chickpeas or blackeyed peas as an option for the gandules and Tiger Sauce for the sofrito. Advice is welcome!

Arroz con Gandules

1 1/4 cups uncooked white rice (we can do this)
2 1/2 cup water (yes, accessible)
1 1/2 tablespoons sofrito (Chuck is planning Tiger Sauce instead)
1 teaspoon olive oil
1/2 teaspoon seasoned salt
1 can Gandules Verdes (Jamaican beans)
1 cup cooked ham, diced
1/4 cup red bell pepper, roasted and chopped (Chuck prepared these in advance on the grill)
1/4 cup green bell pepper, roasted and chopped (see above)
salt to taste

In a pot, mix oil, sofrito, ham, and peppers for 2 minutes over medium heat.
Add rice and water and mix well, then add gandules verdes and cook uncovered until water is absorbed (about 20 minutes).
Stir, cover pot, and simmer for another 25 minutes.

Well, bloggy friends, will this work? Does Iron Chef Chuck with the Cool Shoes have suitable sauce and beans? Or should I shun this dish in favor of the traditional mashed potatoes that I'm making for the more conservative types at the family table?

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