Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)
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.
- 3 tbsp. canola oil
- 2 oz. bacon, cut into 1/4″ cubes
- 1⁄2 cup sofrito
- 1⁄2 small yellow onion, minced
- 2 cups long-grain white rice
- 2 tbsp. tomato paste
- 2 cups chicken stock
- 1 tsp. dried oregano
- 1⁄2 (7-oz.) jar mixed olives, capers, and pimientos
- 1 (15-oz.) can pigeon peas, drained
- Kosher salt and freshly ground black pepper, to taste
- 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.