Rice with Pigeon Peas (Arroz con Gandules)

Rice with Pigeon Peas (Arroz con Gandules)

From Puerto Rico

Servings 8

Ingredients:

  • 1 tablespoon olive oil
  • 1/3 cup country ham or bacon, diced (optional)
  • 1/3 cup sofrito (homemade is best)
  • 3 cups water or low sodium chicken broth
  • 1 packet Sazón con achiote y culantro
  • 1 cube chicken bouillon or more if needed
  • 1/3 cup tomato sauce or 2 tbsp tomato paste
  • 2 tablespoons pimento stuffed olives (optional but recommended)
  • 1 teaspoon Italian seasoning consists of dried herbs such as basil, marjoram, oregano, rosemary, and thyme
  • 1/4 cup fresh cilantro, chopped optional
  • 2-3 bay leaves
  • 15 ounce can GOYA Pigeon Peas/Gandules, drained and rinsed
  • 2 cups parboiled rice
  • plantain leaves, defrosted (available in the frozen section at our stores)
  • 1/2 cup beer (optional)

Instructions

  1. Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.

  2. Next add in the Sazon, tomato sauce/ paste and chicken bouillon. Stir to combine.

  3. Add the oregano, cilantro (if using), bay leaves, olives (if using and water/broth. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube or additional plain salt. You want this liquid to be highly seasoned and slightly salty, as the rice will absorb most of the saltiness. (for even more delicious rice exchange 1/4 to 1/2 cup of beer for same volume of water)

  4. Add in the drained pigeon peas, then bring the mixture back up to a boil and cook for 3-5 minutes. Add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout. Allow the rice to absorb some of the visible liquid, uncovered (approximately 10 minutes). Once most of the visible surface liquid is absorbed, stir the rice gently and cover with the plantain leaves then the lid. Lower the flame to low, and allow it to steam for 20-25 minutes.
  5. Before serving remove the plantain leaves. Enjoy!