Arroz con Gandules
Puerto Rican rice with pigeon peas, sofrito, and olives, cooked in one pot.
Serves 8
Prep 10 min
Cook 40 min
Ingredients
- 2 tablespoons oil
- 1/4 lb ham or bacon, diced
- 1/2 cup sofrito
- 1 packet sazón
- 2 tablespoons tomato sauce
- 2 cups medium-grain rice, rinsed
- 1 can (15 oz) pigeon peas, drained
- 1/4 cup sliced olives
- 2 3/4 cups water or chicken stock
- 1 teaspoon salt
- 2 bay leaves
Steps
Step 1. Heat the oil and cook the ham for 4 minutes. Add the sofrito, sazón, and tomato sauce and cook for 3 minutes.
Step 2. Add the rice and stir for 1 minute to coat.
Step 3. Add the peas, olives, water, salt, and bay leaves. Bring to a boil and stir once.
Step 4. Cover and cook on low for 25 to 30 minutes until the rice is tender. Fluff and remove the bay leaves.
Where this recipe comes from
Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.