Description
Arroz con Gandules, otherwise known as Puerto Rican Rice with Pigeon Peas is a great addition to any holiday table. This rice is bursting with flavor & will transport you to the island of Puerto Rico.
Ingredients
Units
Scale
Instructions
- In a large pot or Dutch oven, heat the neutral oil over high heat. Once the oil is shimmering, add the sofrito and cook until fragrant, about 4-5 minutes, stirring constantly to avoid sticking to the bottom of the pot.
- Add the can of gandules to the pot and stir well to coat them in the sofrito. Next, add the sazón seasoning, adobo seasoning, and black pepper. Mix thoroughly to combine, then add the tomato paste. Let the mixture cook over medium heat for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Pour the long grain white rice into the pot, ensuring every grain is well-coated with the flavor base. Cook the rice for 3-4 minutes, stirring frequently. Then, add 4 cups of water and stir in the pitted olives. Bring the mixture to a boil over high heat, and allow some of the liquid to evaporate, about 10-15 minutes. You’ll know it’s ready to cover when you can see the rice, beans, and olives peeking through the little liquid that remains at the top of the rice.
- Cover the pot with a tight-fitting lid, reduce the heat to medium-low, and let the rice cook undisturbed for 45 minutes. This method allows the rice to steam and absorb all of the flavors, resulting in a perfectly tender and fluffy final dish. If your pot lid isn’t tight enough, wrap the pot with a piece of banana leaf or plastic wrap under the lid to lock in moisture.
- After 45 minutes, remove the lid and fluff the rice with a fork, distributing the gandules and olives evenly throughout. The top of the rice should be slightly crusted, adding a delicious texture to the dish.
- Cook Time: 60 minutes
- Category: dinner, lunch, Side Dish
- Method: Stove top
- Cuisine: Puerto Rican
