Arroz con Gandules 
(Puerto Rican rice and pigeon peas)

Pot with rice and pigeon peas.
Image by Jose Kevo

If you’re going to cook Puerto Rican, you better know how to make arroz con gandules. No holiday dinner or family get together is complete without this hearty side dish of rice and pigeon peas.

Infused with the flavor of sofrito and sazón, a well-cooked pot will form a much desired crust on bottom called the pegao.

Topping with optional banana leaves during the final resting period gives the dish a certain authentic scent and flavor that will take it over the top. Banana leaves can be found frozen in most Asian or Latin markets. To use, thaw out a folded leaf and then cut it into a smaller square or squares big enough to cover the rice. Rinse the leaves well in warm water before using.

Arroz con Gandules

Course: GrainsCuisine: Puerto Rico
Makes

4 or 6

servings

If you’re going to cook Puerto Rican, you better know how to make arroz con gandules. No get together is complete without this hearty side dish of rice and pigeon peas.

Ingredients

  • Olive oil — 3 tablespoons

  • Sofrito — 1/4 cup

  • Sazón — 1 tablespoon

  • Tomato sauce — 1 cup

  • Stock or water — 3 cups

  • Medium-grain rice — 2 cups

  • Gandules (pigeon peas), drained — 1 (15-ounce) can

  • Pimento-stuffed olives, sliced into rounds — 1/4 cup

  • Capers (optional) — 1 tablespoon

  • Salt and pepper — to taste

  • Banana leaves (optional) — enough to cover the rice

Directions

  • Heat the oil in a large saucepan over medium-high flame. Add the sofrito and sazón and saute for 3 or 4 minutes, or until cooked down.
  • Stir in the tomato sauce and cook, stirring, for another 2 or 3 minutes.
  • Add the remaining ingredients and bring to a boil. Adjust seasoning to your taste, and then reduce heat to low, cover tightly and simmer for 15 to 18 minutes.
  • Remove from heat and cover the rice with the banana leaves. Replace the pot’s lid and let rest another 10 to 15 minutes. Fluff with a fork and serve immediately.

Arroz con Gandules Notes and Variations

  • Ham is often added at the beginning of the recipe along with the sofrito. Use about 1/2 to 1 cup.
  • While most recipes call for medium-grain, or Valencia-style, rice., you can use long or short-grain rice too.

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