Arroz con Gandules Recipe (Puerto Rican Rice with Pigeon Peas)

🧂 Ingredients

• 1 pound pigeon peas

  gandules, rinsed and soaked overnight, then cooked until tender
• 1 tablespoon olive oil

  or use achiote oil
• 1/4 pound salt pork

  chopped (or use bacon)
• 1/4 pound lean ham

  chopped
• 1 medium onion

  chopped
• 1 green bell pepper

  chopped
• 1/4 cup sofrito
• 1 cup chopped green olives
• 3 tablespoons capers
• 2 cups medium or long grain rice

  rinsed at least 3 times
• 2 ounces tomato paste
• 2 cups chicken broth

  or use the reserved liquid from soaking the beans
• Salt and pepper to taste

Instructions

• 1 Heat the oil in a heavy pot, such as a Dutch oven or caldera. Add the pork and
  brown the pieces, about 5 minutes.
• 2 Add the onion, peppers and sofrito. Stir and cook another 5 minutes to soften.
• 3 Add the pigeon peas, olives, capers, rice, tomato paste and chicken broth (or
  reserved soaking liquid). Season with salt and pepper and stir.
• 4 Bring to a boil for 5 minutes until most of the water is absorbed, then cover,
  reduce heat and simmer for 20 to 30 minutes, or until the liquid is absorbed and
  the rice done to your liking. Remove from heat.
• 5 Rest for 5 minutes, then serve.

Nutrition Info