Photo by Sedano's Arroz con Gandules
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Puerto Rico's signature side dish pairs well with mofongo, lechón, and many other classic dishes.
Arroz con gandules is one of Puerto Rico’s signature rice dishes. This recipe features yellow rice, pigeon peas (gandules) and pork, cooked in the same pot with Puerto Rican sofrito. It is easy to make and is most often enjoyed during the Puertorriqueño holiday season with lechón or pernil.
Find gandules and everything else you need for this recipe at Sedano's.
Ingredients
- 1 onion small; diced
- 2 cups medium-grain white rice uncooked
- 15 ounces green pigeon peas
- 1/2 tablespoon Sazon completa
- 4 ounces tomato sauce
- 1 teaspoon chicken bouillon
- 2 tablespoons sofrito
- 1/2 teaspoon garlic
- 1/2 teaspoon cumin
- 1½ cups water
- 2 tablespoons olive oil or achiote oil
- 2 teaspoons Adobo seasoning
- 3 cups water
- 2 teaspoons salt
Directions
- Heat oil in a saucepan over medium-high heat. Cook onions until vegetables are soft and translucent, for about 10 minutes. Add sazón, garlic, cilantro and oregano. Cook for 1 more minute.
- Add the rice to the pan. Stir with a wooden spoon and cook until it is toasted, for about 2 minutes. Add the pigeon peas, tomato sauce, 1½ cups water. Bring to a boil, then lower the heat to medium-low. Continue cooking until the water has evaporated and the rice is tender, for about 10 minutes. Stir rice so it does not stick to the bottom.
- Remove saucepan from heat, let stand for 5 minutes before serving. Enjoy!
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