Recipe: Tasty Arroz con gandules (Puerto Rican rice and peas)

Arroz con gandules (Puerto Rican rice and peas). Add the olives, capers, adobo, cumin, garlic, rice and sofrito and sauté for two minutes over moderate heat. Arroz Con Gandules (Puerto Rican Rice and Pigeon Peas) Arroz con Gandules -- also known as Puerto Rican Rice with Pigeon Peas -- is Puerto Rico's national dish for a reason! It's a flavorful Puerto Rican rice dish made with gandules (pigeon peas), green olives and sofrito.

Gascón-López prefers to start with dry gandules, which her family sometimes ships to her from Puerto Rico, then flavors the pot with some sofrito, a bay leaf or two and a smoked pork neck. Arroz con Gandules is a traditional Puerto Rican dish that is served usually around Christmas season or special occasions. One of the main reasons why this is served for special occasions is because it serves A LOT of people. You can have Arroz con gandules (Puerto Rican rice and peas) using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Arroz con gandules (Puerto Rican rice and peas)

1. Prepare of sofrito.
2. You need of adobo.
3. It's of garlic powder.
4. It's of tomato sauce.
5. Prepare of sazon.
6. It's of goya pork boullion.
7. You need of oil.
8. It's of gandules (pigeon peas) with liquid.
9. Prepare of gandules can of water.
10. Prepare of rice.

Arroz con gandules is a very popular Puerto Rican rice dish. Rendered pork fat and spices flavor the rice before the pigeon peas are added and the whole lot is steamed until fluffy and soft. You've probably seen, if not tasted, Arroz con Gandules if you've ever had the honor of being invited to a Puerto Rican party. Arroz con Gandules (Rice and Pigeon Peas) Arroz con gandules is a flavorful rice dish with pigeon peas.

Arroz con gandules (Puerto Rican rice and peas) instructions

1. Please measure your rice to water according to directions on rice bag. I never measure, I just go by what I see. Usually my water is about 1/2 inch above the rice in the pot.
2. In a medium sized aluminum rice pot, heat oil and sofrito on medium high heat until oil turns green, stirring constantly.
3. Add adobo, garlic powder, sazon, pork flavor, tomato sauce, water and pigeon peas and bring to a boil.
4. Wash rice and add to pot stirring occasionally (so that the rice doesn't stick).
5. Lower heat once rice seems to have just a coat of liquid on top, cover and let cook for about 20 minutes. Do not stir too many times once heat is lowered as it will make your rice mushy..
6. Rice is done when rice grains are open..
7. Note: you can also use corn, Vienna sausages, red beans, chorizo, chicken, cut ham or just plain yellow rice instead of using gandules. This is the typical recipe for Puerto Rican rice. I also add pimiento sometimes..

It's traditionally served in Puerto Rico during Christmas but, appreciated year round. Stir in peas and cilantro gently from bottom to top, once or twice only. Pour olive oil in a cast iron/aluminum pot until hot. Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil. Pour in pigeon peas (gandules) and let boil for a minute.