Arroz Con Gandules

Arroz Con Gandules

4.8(432)

A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Don’t worry if the bottom layer burns a bit as you finish cooking the rice--this crispy layer is called pegao and is one of the best parts of the dish!

Cook Time
55 minutes
Total Time
1 hr 15 min
Yield
6 servings

How to Make It

1. Step
To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
2. Step
Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
3. Step
Bring the mixture to a boil, then add the rice. Cook for 15–20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
4. Step
Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
5. Step
Serve the arroz con gandules warm alongside dishes of your choice.
6. Step
Enjoy!

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