Arroz con gandules (rice and pigeon peas) is a wonderful side dish that usually compliments a traditional Puerto Rican meal at my house. Arroz con gandules can be made alongside a meat dish, such as a bistec con cebollas (steak with onions) or a pernil (roast pork). I also take a tray of arroz con gandules when I go to a barbeque. It impresses the other guests and always goes nice with all the other foods at a family barbeque.
Arroz con gandules is rice con mucho sabor (lots of flavor) and Ms. Latina’s Sabroso Saturdays recipe link-up is the best place to share my recipe.
Things you will need:
3 cups of white rice
1 can of green pigeon peas (gandules)
1 can of tomato sauce
1 packet of Sazon seasoning
1 teaspoon of Adobo seasoning
1 packet of chicken bouillon
1 teaspoon of salt to taste (optional)
4 table spoons of sofrito
3 table spoons of extra virgin olive oil
A handful of olives (the alcaparrado mix)
3 1/2 cups of water
1 large pot
1 large pot
Place your large pot on your stove top and adjust the heat to medium. When pot is warm add the olive oil. Let the olive oil get hot and add your sofrito. Be careful, the sofrito will start to sizzle and pop so you want to take precaution while adding the sofrito to the oil. Let simmer, add the sazon, chicken bouillon and stir. Let simmer for 2 mintues.
While the sofrito and seasoning is simmering, open, rinse and drain the gandules. Add the gandules to the simmering pot and stir. About a minute later you can add the tomato sauce and salt (the salt is optional) and stir.
Turn your stove to high heat and add the water which you want to bring to a boil.
While the ingredients in your pot are coming to a boil, take the time to rinse your rice and set aside.
Once you see the water is boiling, turn your heat to a medium and add your rice gently. Stir and leave simmer until almost all the moisture is absorbed and evaporated.
About 6-8 minutes later, you will notice that the water is almost evaporated. Here, I add the olives and do to a quick and gentle stir of the arroz con gandules and place the cover on top. Make sure to change your heat to low. Let the rice sit for about 15-18 minutes (do not stir). Your rice should be done in no less than 20 minutes.
If you open the cover make sure to return all the moisture collected on the cover back into the pot.
Once the rice is done. Use a fork to fluff the rice. Serve and enjoy.