Arroz Con Gandules Puerto Rico

For a reason, Arroz con Gandules (Puerto Rican Rice with Pigeon Peas) is Puerto Rico’s national dish. With gandules, green olives, and sofrito, this Puerto Rican rice dish is full of flavor. Tonight, serve this delicious rice to your guests and family. The ideal Puerto Rican holiday dish is a heaping portion of Arroz con gandules topped with succulent pernil. The most delectable approach to upgrade your Christmas dinner is to prepare this dish. What is it about Arroz with gandules that makes it so delicious? All of the tasty ingredients, plus, of course, properly cooked rice. To get the most flavor out of this rice, serve it right away after it’s done. It does, however, stay well in the fridge for up to 5 days! Simply store it in an airtight container and you’ll have Arroz Con Gandules for the entire week.

Arroz Con Gandules

The ideal Puerto Rican holiday dish is a heaping portion of arroz con gandules topped with succulent pernil. The most delectable approach to upgrade your Christmas dinner is to prepare this dish

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Caribbean, Puerto Rican

Servings 6 people

Calories 204 kcal

Ingredients

  

1 tablespoon olive oil

1/3 cup country ham, diced

1/3 cup sofrito

3 cups water

1 ½ tsp sazón con achiote y culantro

1 cube chicken bouillon or more if needed

2 tbsp tomato paste or 1/3 cup tomato sauce

1 teaspoon dried Italian seasoning

1/4 cup fresh cilantro, chopped

2-3 bay leaves

2 tablespoons pimento stuffed olives

15 ounce can Pigeon Peas, drained and rinsed

2 cups parboiled rice

Instructions

 

Heat the olive oil, bacon/ham, and sofrito in your caldero or Dutch oven over medium heat. Stir continually for 4 minutes, or until aromatic and tender but not browned.

After that, add the Sazon, tomato sauce or paste, and chicken bouillon to the pot. To blend, stir everything together.

Drain the pigeon peas and combine them with the Italian spice or oregano, bay leaves, and water/broth. If using, add the cilantro and/or olives. Allow the liquid to boil for a few minutes before tasting it for salt. If it needs additional salt, add another cube of chicken bouillon. This liquid should be well-seasoned, as it will decide the rice's ultimate seasoning.

Add the rice after the mixture has reached a boil. Stir the rice until it is completely soaked, then spread the pigeon peas evenly.

Allow the rice to absorb all of the visible liquid before covering it. Stir the rice and cover it again once most of the visible surface moisture has been absorbed. Reduce the flame to low and steam for 20 to 25 minutes. All of the liquid has been absorbed, and the grains are fluffy and thoroughly cooked.

Keyword Arroz Con Gandules, Arroz Con Gandules Puerto Rico, Arroz Con Gandules recipe, Easy Caribbean recipe