Entree: Puerto Rico – National Cuisine – Arroz con Gandules (Rice with Pigeon Peas)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 3 cups (570 g) long-grain white rice, rinsed until water runs clear
- 3 tbsp (45 ml) annatto (achiote) oil or 3 tbsp (45 ml) vegetable oil infused with 1 tsp (2 g) annatto powder
- 8 oz (225 g) salted pork or country-style ham, diced (about 1 cup / 225 g)
- 1 cup (240 ml) sofrito (see ingredients below) OR:
  - 1 medium green bell pepper, chopped (about 1 cup / 150 g)
  - 1 medium onion, chopped (about 1 cup / 150 g)
  - 4 cloves garlic, peeled
  - 1/2 cup (15 g) fresh cilantro and/or recao (culantro) leaves
  - 1 small ají dulce or 1/2 jalapeño (optional)
- 1 can (15 oz / 425 g) gandules (pigeon peas), drained and rinsed (if using fresh or frozen adjust quantity to about 1 1/2 cups / 250 g)
- 1/2 cup (120 ml) tomato sauce
- 3 1/4 cups (770 ml) low-sodium chicken broth or water (adjust as needed for rice brand)
- 1 packet (about 6 g) sazón con achiote (optional) or 1 tsp (5 g) ground coriander + 1/2 tsp (2.5 g) cumin
- 1 tsp (5 g) adobo seasoning or to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 ml) pimiento-stuffed green olives, sliced (optional)
- 1 tbsp (10 g) capers, rinsed (optional)
- 2 bay leaves
- 1/4 cup (15 g) chopped fresh cilantro for finishing

Instructions

1. If making sofrito from scratch, combine bell pepper, onion, garlic, cilantro/recao, and ají dulce or jalapeño in a food processor and pulse to a coarse purée. Set aside.
2. In a large heavy pot with a tight-fitting lid, heat the annatto oil over medium-high heat. Brown the diced pork or ham until edges are golden and some fat renders, about 4–6 minutes.
3. Add the sofrito to the pot and sauté with the pork for 3–4 minutes until fragrant. Stir in the tomato sauce, sazón (or spices), adobo, and black pepper; cook 2 minutes to develop flavor.
4. Add the drained gandules, sliced olives, capers, and bay leaves; stir to combine. Pour in the chicken broth (or water) and bring to a rolling boil.
5. Stir in the rinsed rice, making sure rice is evenly distributed; do not stir again once it begins to simmer. Reduce heat to low, cover tightly, and simmer undisturbed until liquid is absorbed and rice is tender, about 20–25 minutes (time may vary by rice).
6. Remove from heat and let rest, covered, for 5–10 minutes. Fluff gently with a fork, discard bay leaves, stir in chopped cilantro, and serve hot.