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Any special occasion meal in Puerto Rico would not be complete without Arroz con Gandules. After all, Rice with Pigeon Peas is Puerto Rico’s national dish. This recipe is a rice and pea dish seasoned with sofrito and diced ham.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/2 cup sofrito
  • 1/2 cup chopped ham (or cooked pork pieces)
  • 2 cups rice
  • 4 cups water
  • 1 packet sazón
  • 1 15-ounce can Pigeon Peas/Gandules (drained and rinsed)
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 to 6 servings

PREPARATION1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.2. Add the rice, water, sazón and gandules.

3. Bring to a boil. Let boil for 2 to 3 minutes.

4. Cover, reduce heat to medium low, and cook for 35 to 40 minutes.

Tip: Do not use a lid with a vent that allows the steam to escape. Never lift the lid while cooking.

5. When finished cooking, stir the rice before serving. It should be light and fluffy.

Servings: 4 to 6 people.

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