Easy Arroz Con Gandules
Posted On October 23, 2019
Easy Arroz con Gandules (Puerto Rican rice with pigeon peas)
A traditional Puerto Rican rice dish. Serve it as a side dish with pork, steak or chicken. Toss in some pork chunks for a delicious one pot meal.
Ingredients
- ¾ cup Achiote oil (Annatto oil)
- ¾ cup Sofrito (check "Recipes" section for how to) Sofrito from a jar not recommended
- 1½ tbsp Kosher salt
- ½ tbsp Ground black pepper
- 1 tsp Cumin
- 3 cups Long grain white rice Canilla rice preferred
- 4 cups Chicken stock Can substitute with veggie broth
- 1 15 oz can Pigeon peas (gandules), drained and rinsed Goya preferred
Instructions
- Heat achiote oil over medium high heat. Add the sofrito, salt, pepper and cumin. Stir to combine and cook until it starts to sizzle.
- Add the rice and stir to cover the rice in the oil and seasonings. Add in the can of gandules (pigeon peas) and the stock. Give it one big stir and allow it come to a rapid boil.
- Cover and simmer on low for 35 minutes.
- Stir to fluff the rice. Serve immediately.
Notes
Avoid stirring the rice more than one time after you add the liquid or the rice will come out mushy.