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.
Asopao de Gandules
Course: Soups and StewsCuisine: Puerto Rico4 to 6
servingsAsopao 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 option.
Ingredients
Rice — 1 1/2 cups
Water or stock — 6 cups
Oil — 1/4 cup
Onion, chopped or sliced — 1
Green or red bell peppers, chopped or sliced — 3
Garlic, minced — 2 or 3 cloves
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
Directions
- Mix the rice and water together in a large bowl and let it soak while you prepare the rest of the ingredients.
- Heat the oil in a large pot over medium-high flame. Add the onions and peppers and saute until the onions are translucent. Add the garlic and oregano and sauté for another 1 or 2 minutes.
- Add tomatoes and simmer to cook down somewhat, 5 to 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 to 25 minutes, or until the rice is cooked through. Add water as necessary to keep asopao stew-like. Adjust seasoning and serve.
Asopao de Gandules Notes and Variations
- Saute 1 cup of chopped ham with the onions and peppers if you like. Or add cut up chicken pieces for a more substantial stew.
- Add 1 tablespoon achiote oil if you like for a pleasing color and some extra flavor.
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