Asopao de Gandules

Asopao is a Puerto Rican word for a stew thickened with rice, and asopaos of many kinds are very popular in Puerto Rican cuisine. Asopao de gandules is a nice vegetarian version.

4 to 6 servings

• Rice -- 1 1/2 cups
• Water or stock -- 6 cups
• Oil -- 1/4 cup
• Onion, finely chopped -- 1
• Green or red bell peppers, finely chopped --3
• Garlic, minced -- 2-3
• Oregano, dried -- 2 teaspoons
• Tomatoes, chopped -- 2 cups
• Pigeon peas (gandules), cooked -- 2 cups
• Pimento-stuffed olives -- 1/4 cup
• Capers, rinsed -- 1 tablespoon
• Cilantro, chopped -- 1/2 bunch
• Salt and pepper -- to taste

Method

1. Mix the rice and water together in a large bowl and let it soak while you prepare the rest of the ingredients.
2. Heat the oil in a large pot over medium-high flame. Add the onions and peppers and sauté until the onions are translucent. Add the garlic and oregano and sauté for another 1-2 minutes.
3. Add tomatoes and simmer to cook down somewhat, 5-7 minutes. Then stir in the rice and its soaking water and the pigeon peas, olives, capers, cilantro, salt and pepper. Bring to a boil, reduce heat to low and simmer for 20-25 minutes, or until the 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 tablespoon achiote oil if you like for a pleasing color and some extra flavor.