Arroz con Gandules (Puerto Rican Rice with Pigeon Peas)
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A classic Puerto Rican rice dish cooked with pigeon peas, bacon, sofrito, and tomato sauce, full of flavor and easy to prepare.
00:40:00 total
Serves 4
medium
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Ingredients
- oil - 2 tablespoons (for cooking, about 2 tablespoons)
- bacon - watch the video to see (chopped, amount to taste)
- sofrito - 1/2 cup (homemade or store-bought, about 1/2 cup)
- seasoning - watch the video to see (Puerto Rican style seasoning or sazón, to taste)
- marinade - watch the video to see (Puerto Rican style marinade or adobo, to taste)
- chicken bouillon cube - 1 cube (1 cube)
- tomato sauce - 1/4 cup (regular tomato sauce, about 1/4 cup)
- green olives - 10 olives (whole, optional, about 10 olives)
- water - 3 cups (enough to cook the rice, approximately 3 cups)
- canned pigeon peas - 1 cup (drained, about 1 cup)
- medium-grain white rice - 2 cups (washed and rinsed, about 2 cups)
- salt - watch the video to see (to taste)
Instructions
- Cook the bacon: Heat the oil over medium-high heat in a cauldron, large pot, or large skillet. Add the chopped bacon and cook until browned.
- Add sofrito and seasonings: Add the sofrito to the bacon and cook briefly. Then add seasoning, marinade, and a chicken bouillon cube to the pot.
- Add tomato sauce and olives: Pour in the regular tomato sauce and add whole green olives (optional). Stir to combine.
- Add water, pigeon peas, and rice: Add enough water to cook the rice (about 3 cups). Add the drained canned pigeon peas and washed medium-grain white rice. Stir well to distribute ingredients.
- Adjust seasoning: Taste the mixture and add salt if needed.
- Cook the rice: Cover the pot and bring to a boil until most of the liquid is absorbed and the beans, pigeon peas, and olives rise to the surface.
- Simmer on low heat: Stir the rice and pigeon peas, cover again, reduce heat to low, and cook for 25 to 30 minutes or until the rice is fully cooked and liquid absorbed.
- Rest and fluff: Remove the pot from heat and let the rice rest for 10 minutes. Then fluff the rice with a fork before serving.
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