Name: Arroz con Gandules (Puerto Rican Rice With Pigeon Peas)
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Latin
Ingredients: 1 medium yellow onion, cut into chunks; 1/2 medium green bell pepper, cleaned and chopped; 1/2 medium red bell pepper, cleaned and chopped; 6 large garlic cloves; 1 cup packed cilantro, roughly chopped; 3 green onions, trimmed and chopped; 2 ají dulce peppers (optional); 1/4 cup packed culantro (optional); Large pinch sazón seasoning; 2 tablespoons neutral cooking oil, like grapeseed or canola oil; 1/2 cup smoked ham steak, diced; 1/4 cup fresh sofrito (see provided recipe); 2 tablespoons diced pimento peppers, drained; 2 tablespoons capers, drained; 2 teaspoons sazón spice blend (see notes); 1 teaspoon adobo spice blend (see notes); 1 chicken bouillon cube, crumbled; 1 large bay leaf; 1 15oz can green pigeon peas, drained and liquid reserved; 1 cup jasmine or long-grain rice, rinsed and drained; Water, enough for 1 1/2 cups total; Kosher salt, to taste; Cracked black pepper, to taste; Fresh or frozen banana leaf, for steaming (optional)

Arroz con Gandules (Puerto Rican Rice With Pigeon Peas)

Considered the national dish of Puerto Rico, arroz con gandules is commonly served during holiday season or on special occasions.

40 min total 40 min cook 4 406 cal

Instructions

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1 For the Sofrito: In a food processor or blender, combine all of the ingredients together and pulse, adding 1 to 2 tablespoons of water if needed to create sauce, similar to pesto or salsa. Refrigerate for up to 5 days or portion into ice cube trays or containers and freeze for up to 6 months.
2 In a medium-sized pot or Dutch oven, over medium heat, add 2 tablespoons neutral cooking oil. Once hot and shimmering, add the 1/2 cup smoked ham cubes and cook until crisp around the edges, about 7-10 minutes, stirring often.
3 Next, add the ¼ cup fresh sofrito, 2 tablespoons diced pimento peppers, 2 tablespoons capers, 2 teaspoons sazón spice blend, 1 teaspoon adobo spice blend, 1 crumbled chicken bouillon cube, and 1 large bay leaf. Stir well to combine everything and cook until the sofrito is fragrant, about 3 minutes.
4 Add the drained pigeon peas and stir. Cook the peas with the ham and sofrito mixture for 5 minutes, stirring occasionally. Then, add 1 cup rinsed and drained rice, stirring to toast the rice and make sure all the grains are evenly coated with the seasoned pea mixture for another 5 minutes.
5 Once the rice is toasted, add the water and the reserved pigeon pea liquid. Taste and adjust seasoning with kosher salt and black pepper to your liking.
6 When the rice and liquid are both rapidly boiling and the water has mostly evaporated (you should see little bubble pockets in the pot), turn the heat down to low, stir the rice to fold it over on itself, cover the rice with the banana leaf, cover the pot with a tight-fitting lid, and let the rice steam for 20 minutes.
7 Once your timer is done, fluff the rice using a fork and serve immediately with sliced ripe avocado and tostones (twice-fried plantains).