Description
The quintessential Puerto Rican rice recipe arroz con gandules, featuring sofrito, sazón, and nutty pigeon peas for a perfect festive side dish.
Ingredients
2 cups medium-grain white rice
1 can (15 oz) pigeon peas (gandules), with liquid
1/4 cup sofrito
2 tbsp olive oil or achiote oil
1/4 cup tomato sauce
1 packet sazón with culantro and achiote
1 tsp adobo seasoning
1/4 cup sliced pimento-stuffed olives
1 tsp capers (optional)
2.5 cups water (or chicken broth)
1/2 cup diced ham or salt pork (optional)
Instructions
Step 1: Rinse the rice under cold water until the water runs clear to remove excess starch, then drain well.
Step 2: In a medium caldero or heavy-bottomed pot, heat the oil over medium heat and sauté the diced ham until lightly browned.
Step 3: Add the sofrito, tomato sauce, olives, capers, sazón, and adobo. Stir and cook for 2-3 minutes until fragrant.
Step 4: Add the rinsed rice to the pot and stir well to coat every grain with the sofrito mixture for about 1 minute.
Step 5: Pour in the pigeon peas (with their liquid) and the water. Stir once to combine.
Step 6: Bring the mixture to a boil over medium-high heat. Let it boil uncovered until the water level has evaporated to the level of the rice.
Step 7: Give the rice one gentle stir from bottom to top, reduce heat to the lowest setting, and cover with a tight-fitting lid.
Step 8: Simmer for 20-25 minutes without opening the lid. Once done, fluff the rice with a fork and serve.
Notes
For the best flavor, use a banana leaf to cover the rice before putting the lid on to steam. It adds a wonderful traditional aroma.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sides & Salads
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 cup
- Calories: 345 kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
