Arroz con Gandules (Pigeon Peas and Rice)

5 from 19 votes

This Arroz con Gandules recipe (Pigeon Peas and Rice) is the quintessential rice dish of Puerto Rico. It's a must have at holiday celebrations and a staple at the dinner table. Pairs beautifully with pork, turkey and beef.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Side Dishes

Cuisine: Puerto Rican

Servings:

Calories: 728kcal

Author: Catherine Arena

Equipment

Caldero cast aluminum pot used in Latin cooking or a dutch oven pot

Ingredients

4 cups medium grain white rice rinsed under cool water until the water runs clear
1 15.5 oz can of gandules (pigeon peas) undrained
3 tablespoon sofrito
⅓ cup ham steak cut into cubes
⅓ cup pork back fat (tocino) cut into cubes
1 ham hock keep whole or cut half of it into cubes
4 ounces tomato sauce or one heaping teaspoon of tomato paste
1 chicken bouillon
1 packet Sazon with Annatto
1 dried bay leaf
1 teaspoon oregano
3 tablespoon pimiento stuffed green olives
⅓ cup cilantro rinsed and coarsely chopped
2 tablespoon vegetable or corn oil
salt to taste
3½ cups water

Instructions

Over medium heat, add two tablespoons of vegetable oil to a caldero or dutch oven pot and heat through.
Add the tocino (pork fat) and cook for a few minutes until crispy then add the ham steak and ham hock pieces. Saute for another few minutes.
Add the sofrito, sazon, chicken bouillon, oregano, bay leaves, olives and stir well. Cook for about two minutes.
Add the can of gandules including the water they came in followed by the tomato sauce and stir.
Add the water to the pot, stir and cook for about 3 minutes until a low boil forms.
Add the rinsed rice and stir. Season with salt to taste.
Check to make sure there's enough water to cook the rice. Tip: You will know you have added enough water when a large spoon, placed on top of the rice, is nearly fully submerged by the water.
Increase the heat to medium-high and let the water almost completely evaporate, about five minutes.
Note: Keep an eye on the rice to ensure it doesn't dry out too much and cause the bottom to burn. A burnt bottom will carry a bitter, smoky burnt flavor through the rice, ruining the rice dish.
Stir the rice gently with a large spoon, cover the pot immediately with a lid, and reduce the heat to medium-low. Tip: Don't worry about the pegao (crispy rice) forming at the bottom of the pan. Avoid stirring too hard to keep it from mixing into the rice.
Let the rice cook for fifteen minutes on medium low heat without disturbing it.
Note: Once you've stirred the rice and covered the pot, resist the urge to remove the lid until it's time to check and stir again. Lifting the lid will disrupt the cooking process, causing the rice to stay undercooked and grainy.
After 15 minutes, remove the lid and stir the rice again. Cover the pot again and continue cooking for another 15 minutes.
After 15 minutes, remove the lid and give the rice a final stir. The rice is done.
Sprinkle chopped cilantro on top for garnishing and extra flavor. Tip: If serving for the holidays, top with the chopped cilantro and pimiento peppers strips for a beautiful delicious festive presentation.

Notes

Recipe Notes:

Pot - For the best results, use a "caldero" or dutch oven. Do not use a non stick pot.

Pork - A ham hock is used for extra flavoring but is optional. You can also use one packet of ham bouillon.

Sazon and Gandules - If you are not used to cooking with sazon and "gandules", both can be found in the Latin section of your local supermarket or purchased online.

Nutrition