Arroz con Gandules Recipe (Rice with Pigeon Peas)
Servings: 6-8
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Ingredients:
- 2 cups long-grain white rice
- 1 can (15 oz) pigeon peas (gandules), drained and rinsed
- 3 tbsp vegetable oil or olive oil
- 1/2 cup sofrito (homemade or store-bought)
- 1/2 cup tomato sauce
- 1/4 cup pimiento-stuffed green olives, sliced
- 2 tbsp capers
- 1 packet Sazón with coriander and annatto
- 1 tsp adobo seasoning
- 1/4 tsp ground cumin
- 1/4 tsp ground black pepper
- 1/4 tsp dried oregano
- 1 bay leaf
- 4 cups chicken broth or water (plus more if needed)
- 1 small green bell pepper, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped (optional for garnish)
Instructions:
- Prepare the Rice Base: Begin by heating the vegetable or olive oil in a large, heavy-bottomed pot over medium heat. Add the sofrito, chopped green bell pepper, onion, and minced garlic to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Add the Seasonings: Once the vegetables are softened, stir in the tomato sauce, sliced green olives, capers, Sazón, adobo seasoning, cumin, black pepper, oregano, and bay leaf. Allow these flavors to meld together by cooking the mixture for another 3 minutes, stirring occasionally.
- Incorporate the Gandules: Add the drained pigeon peas (gandules) to the pot, mixing them into the seasoned sofrito base. This step ensures that the pigeon peas absorb the flavors of the seasoning.
- Cook the Rice: Pour in the rice, stirring it into the mixture until each grain is coated with the seasoned oil and sofrito. Toast the rice for about 2 minutes, which enhances its flavor and helps it cook evenly.
- Add the Liquid: Slowly pour in the chicken broth or water, stirring to ensure everything is evenly distributed. Increase the heat to bring the mixture to a boil.
- Simmer and Cook: Once the mixture reaches a boil, reduce the heat to low. Cover the pot with a tight-fitting lid, and let the rice cook undisturbed for about 25-30 minutes. Avoid lifting the lid during this time, as it may release the steam needed to cook the rice properly.
- Check for Doneness: After 25 minutes, check the rice. It should be tender, and the liquid fully absorbed. If the rice isn’t fully cooked or still too firm, add a bit more water or broth, cover, and cook for an additional 5 minutes.
- Fluff and Serve: Once the rice is done, remove the pot from heat and let it sit, covered, for 5 minutes. Discard the bay leaf, then fluff the rice with a fork. Garnish with fresh cilantro if desired.
- Enjoy: Serve your Arroz con Gandules alongside your favorite Puerto Rican main dishes like pernil (roast pork) or pollo guisado (stewed chicken). This flavorful and aromatic rice dish is a staple in Puerto Rican cuisine, especially during holidays and family gatherings.
Tips:
- For added depth, fry a few slices of salt pork or bacon with the sofrito.
- For a vegan version, use vegetable broth instead of chicken broth
