Puerto Rican Rice with Pigeon Peas (Arroz con Gandules) Recipe | SAVEUR

Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)

Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)

This satisfying rice dish is great served alongside roast pork or pasteles.

Penny de los Santos

This satisfying rice dish is great served alongside roast pork or pasteles. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.

Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)
This satisfying rice dish is great served alongside roast pork or pasteles.
serves 6-8

Ingredients

3 tbsp. canola oil
2 oz. bacon, cut into 14″ cubes
12 cup sofrito
12 small yellow onion, minced
2 cups long-grain white rice
2 tbsp. tomato paste
2 cups chicken stock
1 tsp. dried oregano
12 (7-oz.) jar mixed olives, capers, and pimientos
1 (15-oz.) can pigeon peas, drained
Kosher salt and freshly ground black pepper, to taste

Instructions

Heat oil in a 6-qt. saucepan over medium heat. Add bacon; cook until browned, about 5 minutes. Add sofrito and onion; cook until soft, about 8 minutes. Add rice and tomato paste; cook until lightly browned, about 2 minutes. Add stock, oregano, and olive mix; boil. Reduce heat to medium-low, cover, and cook until rice is tender, about 30 minutes; stir in peas. Cook for 10 minutes more. Season with salt and pepper before serving.

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