Arroz con GandulesRice with Pigeon Peas
Arroz con gandules is Puerto Rican rice cooked with pigeon peas, sofrito, annatto oil, olives, and seasoning. The covered pot rests off the heat before the rice is fluffed.
Prep
20m
Cook
45m
Serves
8
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Rice
- 600gWhite Rice (rinsed)
- 300gPigeon Peas (rinsed)
- 150gBacon (chopped)
- 30mlAnnatto Oil
- 250mlTomato Sauce
- 80gGreen Olive
- 20gCapers
- 2pcsBay Leaf
- 10gSalt
- 2gBlack Pepper
- 1lWater
Sofrito
- 150gOnion (finely chopped)
- 120gGreen Bell Pepper (finely chopped)
- 20gGarlic (crushed)
- 15gCulantro (finely chopped)
- 10gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the annatto oil in a heavy pot over medium heat. Add the onion, green bell pepper, and garlic, and cook until softened and fragrant.
- 02
Stir in the culantro and fresh coriander and cook just until the herbs release their aroma.
- 03
Add the bacon and cook until it lightly browns and renders some fat into the pot.
- 04
Stir in the tomato sauce, green olive, capers, bay leaves, salt, and black pepper and cook for a minute so the flavors combine.
- 05
Add the pigeon peas and white rice and stir until the grains are coated with the seasoned mixture.
- 06
Pour in the water and bring the pot to a gentle boil. Reduce the heat to low, cover tightly, and cook until the rice is tender and the liquid has been absorbed.
- 07
Turn off the heat and let the rice rest, covered, for several minutes. Fluff gently, removing the bay leaves before serving.
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