Arroz Con Gandules

A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Don’t worry if the bottom layer burns a bit as you finish cooking the rice--this crispy layer is called pegao and is one of the best parts of the dish!

Instructions

1. 1

   To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.

2. 2

   Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.

3. 3

   Bring the mixture to a boil, then add the rice. Cook for 15–20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.

4. 4

   Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.

5. 5

   Serve the arroz con gandules warm alongside dishes of your choice.

6. 6

   Enjoy!

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