Arroz con Gandules - Rice with Pigeon Peas
This traditional Puerto Rican comfort food dish is made with rice, pigeon peas (gandules), olives, sofrito, achiote, ham or pork, and more.
Servings 8
Ingredients
- 1 small onion white or yellow, (70 g)
- 4 garlic cloves
- 1 small red bell pepper 70 g
- 2 sweet chili peppers 40 g
- 1 tbs chopped culantro or cilantro
- ¼ cup achiote or annatto oil 60 ml
- 2 cups rice ~400 g – washed and drained
- 1 teaspoon adobo seasoning/dressing
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 cups cooked pigeon peas 300 g
- ¼ cup tomato puree or sauce
- 4 cups water – you can also use chicken broth
- ½ cup stuffed olives 100 g
- ½ cup diced ham
- Additional chopped cilantro or parsley for garnish
Instructions
- The first step is to prepare the vegetables to prepare the sofrito. First, peel the onion and dice it. Peel and crush the garlic. For the sweet chili peppers and red bell pepper, remove the veins and seeds, and finely chop them or dice them.
- Pour the achiote oil into a heavy-bottomed pot; turn the stove to medium-high heat. When the oil is hot, add the finely chopped seasonings, first the garlic and onion. Cook for three to five minutes, and when the onion becomes translucent, add the chilies, the culantro, and the finely chopped red bell pepper.
- Immediately add the rice, seasoning, garlic powder, and salt. Stir well until all the rice is coated with achiote.
- Add the drained, cooked pigeon peas; stir lightly.
- Add the tomato puree or sauce and mix well.
- Fill the pot with four cups of water; cook uncovered over high heat for approximately 10-15 minutes, or until the rice begins to dry out.
- Add the olives and ham pieces. Stir, reduce the heat to low, and cook, tightly covered, for approximately ten more minutes. Taste and adjust the salt if necessary.
- Serve garnished with chopped cilantro or parsley and a few additional olives.
