Arroz Con Gandules (Rice With Pigeon Peas) Recipe #348077
This is a recipe that my mother-in-law taught me how to make. It is from Puerto Rico and is a traditional dish for many meals. Gandules (or pigeon peas) is a type of bean and can be found in most Spanish or Latin stores; they are distributed and labeled by Goya. Bijol can also be found in Spanish stores, in a small yellow round container. It is a yellow food coloring spice, something like paprika or turmeric.
This is a great recipe…everyone who tries it raves about it. It’s worth hunting for the ingredients…I guarantee it!
1½ hours | 45 min prep
SERVES 8
- 4 ounces salt pork, cut into small cubes
- 4 ounces cubed ham
- 3 cups rice
- 1 (16 ounce) can tomato sauce
- 1 (16 ounce) can diced tomatoes
- 1 (16 ounce) can pigeon peas (Gandules)
- 1 tablespoon food coloring (Bijol)
- 2 tablespoons capers
- 10-15 stuffed green olives
- 1 teaspoon ground cumin
- 2 teaspoons italian seasoning
- salt & pepper
1 cup sofrito sauce (See Step 7)
- 1 bunch fresh cilantro
- 1 red pepper
- 1 onion
- 1 green pepper
- 1 head garlic
- In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
- Add rice and sauté until rice is browned.
- Add about ¾ cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
- Add gandules (drained and rinsed) and 4 cups of water.
- Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
- Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15—20 minutes until done.
- Sofrito: Blend 1 Bunch Cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (Leftover Sofrito can be freezed and used in beans, soups, etc.).
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5 stars