Puerto Rico | Soups & Stews | Rice | Pigeon Peas

Asopao de Gandules

(Puerto Rican rice & pigeon pea stew)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Rice 1 1/2 cups
Water or stock 6 cups
 
Oil 1/4 cup
Onion chopped finely 1 each
Peppers, green or red chopped finely 3 each
Garlic minced 2-3 cloves
Oregano 1 Tbsp
Tomatoes chopped 2 cups
 
Pigeon peas (gandules) cooked 2 cups
Olives, pimento-stuffed 1/4 cup
Capers rinsed 1 Tbsp
Cilantro chopped 1/2 bunch
Salt & Pepper to taste

METHOD

Basic Steps:  Soak → Saute → Simmer
  1. Mix the rice and water together in a large bowl and let soak while you prepare the rest of the ingredients.
  2. Heat the oil in a large pot over medium-high flame. Add onions and peppers and saute till onions are translucent. Add garlic and oregano and saute 1-2 minutes. Add tomatoes and simmer to cook down a little, 5-7 minutes.
  3. Add rice and water along with pigeon peas, olives, capers, cilantro and seasoning. Bring to a boil, reduce heat and simmer 20-25 minutes until rice is cooked through. Add water as necessary to keep asopao stew-like. Adjust seasoning and serve.

VARIATIONS

  • Saute 1 cup of chopped ham with the onions and peppers if you like.
  • Add 1 Tbsp achiote oil if you like for color and some flavor.

NOTES

  • Asopao is a thick stew. This is a nice vegetarian variation on the more common asopao de pollo.