Entree: Puerto Rico – Southern Culinary Region – Arroz con Gandules (Puerto Rican seasoned rice cooked with pigeon peas, sofrito, annatto oil, and savory pork)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 3 cups (555 g) long-grain white rice, rinsed until water runs clear
- 4 1/2 cups (1.06 L) chicken broth or water
- 1 can (15 oz / 425 g) pigeon peas (gandules), drained and rinsed
- 6 oz (170 g) salted pork, ham, or bacon, diced
- 2 tbsp (30 ml) olive oil
- 1 tsp (2 g) annatto (achiote) seeds
- 1 medium onion, chopped (about 6 oz / 170 g)
- 1 green bell pepper, chopped (about 6 oz / 170 g)
- 3 ajíes dulces or small sweet peppers, seeded and chopped (about 45 g) or additional green pepper if unavailable
- 4 cloves garlic, smashed (about 12 g)
- 1 bunch cilantro or recao (culantro), stems included, roughly chopped (about 30 g)
- 1 tbsp (15 ml) tomato paste
- 1 packet (about 6 g) sazón con achiote or 1 tsp (2 g) ground annatto and 1 tsp (2 g) ground coriander as substitute
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1/4 cup (40 g) green olives, sliced (optional)
- 1 tbsp (15 ml) capers, drained (optional)
- 2 tbsp (30 ml) vegetable oil or olive oil for cooking (in addition to the annatto oil)

Instructions

1. Make annatto oil: warm 2 tbsp (30 ml) olive oil in a small saucepan over low heat, add annatto seeds, and cook 1–2 minutes until oil is colored orange. Strain seeds and reserve the oil.
2. Prepare the sofrito: in a blender or food processor combine onion, green bell pepper, ajíes dulces (or extra green pepper), garlic, and cilantro or recao. Pulse to a coarse purée forming about 1 to 1 1/2 cups of sofrito.
3. In a large heavy pot or Dutch oven, heat the annatto oil and 2 tbsp (30 ml) additional oil over medium heat. Add the diced salted pork, ham, or bacon and sauté until browned and some fat renders, 4–6 minutes.
4. Add the sofrito to the pot and cook, stirring, until fragrant and reduced slightly, about 4–5 minutes. Stir in the tomato paste and sazón or spice substitute and cook 1 minute more.
5. Add the pigeon peas, sliced olives, and capers if using; stir to combine. Add the rinsed rice and stir to coat the grains with the sofrito mixture for 1–2 minutes.
6. Pour in the chicken broth, season with salt and pepper, bring to a rolling boil. Reduce heat to low, cover tightly, and simmer undisturbed for 20–25 minutes until the liquid is absorbed and rice is tender.
7. Remove from heat and let rest, covered, for 5–10 minutes. Fluff gently with a fork before serving.