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Arroz con Gandules

Arroz con Gandules
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Arroz con Gandules is a classic Puerto Rican one-pot rice dish combining aromatic long-grain rice, savory pigeon peas, and a fragrant sofrito base enriched with annatto oil and traditional herbs. This delicious, authentic recipe delivers rich Caribbean flavors, perfect as a main course or hearty side, and celebrates Puerto Rican culinary heritage.

Ingredients

Scale

Main Ingredients

  • 2 cups long-grain rice
  • 1 can (15 oz) pigeon peas (gandules), drained and rinsed
  • 1/4 cup annatto oil (aceite de achiote)
  • 1/4 cup green olives with pimentos, sliced
  • 1/2 cup tomato sauce
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1/4 cup cilantro, chopped
  • 1/2 cup sofrito
  • 4 cups chicken broth or water
  • Salt and pepper to taste

For Sofrito

  • 1 green bell pepper
  • 1 medium onion
  • 3 cloves garlic
  • 1 bunch cilantro
  • 2 medium tomatoes

Instructions

  1. Prepare the Sofrito: Blend green bell pepper, onion, garlic, cilantro, and tomatoes until smooth to create the fragrant sofrito base essential for authentic flavor.
  2. Make Annatto Oil: Simmer annatto seeds in oil over low heat until the oil turns a bright golden-orange. Strain out seeds and reserve the oil for sautéing.
  3. Sauté the Aromatics: Heat the annatto oil in a heavy pot, add diced onions, garlic, and bell peppers. Cook until softened and aromatic. Stir in the prepared sofrito and tomato sauce and mix well.
  4. Add Pigeon Peas and Olives: Incorporate the drained pigeon peas and sliced green olives with pimentos, blending their flavors into the sautéed base.
  5. Incorporate Rice and Broth: Add the uncooked rice, stirring to coat all grains with the seasoning mixture. Pour in chicken broth or water, season with salt and pepper, and stir to combine.
  6. Simmer to Perfection: Bring to a boil, then reduce heat to low, cover tightly, and cook undisturbed for 25-30 minutes. Avoid lifting the lid to ensure fluffy rice. When done, fluff gently with a fork before serving.

Notes

  • Rinse your rice to remove excess starch and ensure fluffy grains.
  • Use fresh or canned pigeon peas; rinse canned to reduce sodium.
  • Use a tight-fitting lid or place a clean kitchen towel between pot and lid to trap steam.
  • Let the dish rest covered off the heat for 5-10 minutes before serving for best texture.
  • Fresh homemade sofrito enhances the dish’s flavor substantially.

Nutrition

Keywords: Arroz con Gandules, Puerto Rican rice, pigeon peas rice, Caribbean cuisine, traditional Puerto Rican recipe, one-pot rice dish, gluten free rice dish

Find it online: https://marygourmet.com/arroz-con-gandules/