Caribbean rice and pigeon peas (arroz con gandules)
Growing up, my family would eat rice almost every night. This Caribbean rice and pigeon peas recipe will have you, and your family looking for more so be sure to make a big pot of this flavorful Caribbean rice and pigeon peas (arroz con gandules) recipe.
A traditional Puerto Rican dish. Arroz con gandules is rice cooked with green pigeon peas. This rice dish is full of flavor thanks in part to the homemade sofrito. This recipe took a few tries before I was satisfied with the taste, it’s very important to adjust the seasonings when needed. This entire dish requires a lot of flavor so don’t skimp out on the salt. There are many variations of this rice and that’s okay. As long as you make a large amount for you, and your family because I’m pretty sure you’ll want more later.
Caribbean rice and pigeon peas (arroz con gandules)
- 1 can pigeon peas (drained)
- 2 cups Sofrito (homemade)
- 3 cup Rice
- 4-6 cup water or chicken stock
- 1/2 cup tomato paste
- 12 olives (sliced)
- 1 tsp oregano
- 1 tsp fresh cilantro (chopped)
- 1 chicken bouillon cube
- 1/2 lb ham (cubed)
- 1 packet sazon con achiote y culantro
- salt (to taste)
-
Heat oil in a large pan over medium, medium-high heat. Add ham, and cook until browned.
-
Stir in sofrito, sazon, and tomato paste. Simmer for 2 minutes.
-
Next add chicken stock, chicken bouillon, water, oregano, and cilantro. Bring to a boil adding salt if needed.
-
Add drained can of pigeon peas.
-
Add rice, and give a quick stir. Try not to over stir your rice.
-
Boil uncovered until most of the water has dissolved.
-
Lower heat , and cook covered for 25-30 minutes. Remove pan from heat. Simmer for an additional 5 minutes.
recommended products
Hopes Recipes is a participant in the Amazon services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. com