I’m not Puerto Rican, but I did marry one…
And he loves this dish! My husband is pretty darn amazing! He loved me before I could really cook. And for many years he would have to get his PR food fix at his mom’s house. And when she passed I knew I had to find a way to keep those happy food memories going.
I know that the way I make my Arroz con Gandules is not traditional. I grew up eating Spanish and Cuban food so Puerto Rican food was a mystery to me. But over the years I’ve learned how to make this dish so that I love it too. And there are some flavors in the traditional version of this dish that I don’t care for so I don’t include them. I don’t like culantro, which is an herb similar to cilantro but has a much stronger flavor, I also don’t include alcaparrado, which is an olive, pimento and caper mix and I don’t cover my rice with a banana leaf.
Arroz con Gandules is always on the table at Thanksgiving and we have it at Christmastime with pernil (roast pork butt) or for dinner on New Years. This recipe can easily be doubled to feed a crowd. And it tastes even better the next day, especially with some turkey and homemade gravy (that’s my favorite way to eat Thanksgiving leftovers). Oh yeah baby! I hope you will make this dish either during the week or during the holidays. And let me know how it comes out.
I will be posting some of my favorite holiday dishes in the upcoming weeks. So be on the look out for that. And don’t forget to follow me on Instagram @dashofkmc. Also, make sure to check out my Sofrito recipe, keeping it on hand in the freezer makes this dish a fast and delicious weeknight dinner. because – Everything is better with a Dash of KMC!
Lots of love. Karla.
Easy Arroz con Gandules (Puerto Rican rice with pigeon peas)
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.