Arroz con Gandules

Puerto Rican Yellow Rice & Pigeon Peas

Yellow Rice and Green Pigeon Peas/ Arroz Con Gandules a Traditional Puerto Rican Staple Food

Simplified Puerto Rican rice and Pigeon Pea Recipe. Arroz Con Gandulles
• It’s cooked in a cast aluminum pan called a caldero. ( if you don’t have one a large pot will do )

Most of you will not have the ingredients for the longer version, a major staple in a Puerto Rican home is Homemade Sofrito!

Made in batches and used for most Caribe Meals.

Sofrito Recipe:
3 large green bell peppers
3 large Spanish onions
2 bags of aji dulce (about 10 peppers)) OR 1 red bell pepper
1 head of garlic, peeled
1 large bunch of cilantro
1/2 bunch of recao (about 15 leaves)
Remove stems and seeds from bell peppers. Cut into quarters.
Peel the onion and cut into quarters.
Remove stems and seeds from aji dulce.
Blend all the ingredients in a food processor or blender until finely minced.
Store in airtight container in refrigerator if using within a few weeks.Or, freeze in small portions (about 1-2 heaping tablespoons) for later use. Ice cube trays work well for this.
After frozen, store sofrito cubes in an airtight freezer bag and use as needed. No need to thaw before cooking.

3 cups medium or long grain white rice, rinsed
3 tablespoons vegetable oil
2 heaping tablespoons of Sofrito
4 ounces tomato sauce
1 can (15 ounces) gandules (pigeon peas), partially drained
2 heaping tablespoons alcaparrado ( this is green olives and capers mixed together )
1 packet Sazón with Achiote (I use Goya brand)
1/2 packet of chicken bouillon ( this is substituted for caldo de jamón, which is a ham flavor bouillon )
1 teaspoon adobo
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 teaspoon ground oregano
Salt and pepper to taste (start off with 2 teaspoons of salt)
4-6 cups hot water
Rinse rice well in water and set aside.
In a medium caldero or large pot (about 6 quarts or so), heat oil and sauté sofrito until softened. Add tomato sauce and simmer for 2 minutes.
Stir in gandules, alcaparrado, all of the spices and 4 cups of water. Taste and readjust seasonings, adding additional salt 1 teaspoon at a time. Broth should be heavily seasoned and on the salty side.
Bring to a rapid boil, then add rice and stir. You may need to add more water to ensure rice is covered by 1 inch of water. Reduce heat to a soft boil and let most of the liquid absorb and evaporate, stirring occasionally, very gently, so rice does not turn gummy.
Carefully mound rice towards center of pot, top with foil and cover with lid. Reduce heat to simmer and cook for 20 minutes. Stir by folding rice from the bottom up, but do not disturb bottom of pan. Cook for another 20-30 minutes, testing after 20 to see if rice is tender and cooked through.
Enjoy and Share Kathy’s Kitchen Cooking

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