Arroz con Gandules (Rice and Pigeon Peas)

Arroz con Gandules (Rice and Pigeon Peas)

from thenoshery.com
55 min
8 servings

Arroz con gandules is a flavorful rice dish with pigeon peas. It's traditionally served in Puerto Rico during Christmas but, appreciated year round.

Ingredients

  • 4 cups medium grain rice, rinsed
  • 4 strips pork belly or uncured thick cut bacon
  • 1/2 cup Sofrito
  • 1 15 oz can Gandules (Pigeon Peas), drained
  • 1 cup tomato sauce
  • 1 tablespoon capers
  • 8 Spanish olives halved
  • salt and pepper
  • 5 cups water
  • 1 banana leaf (optional)*

Directions

  1. 1

    Heat a large pot or caldero on medium heat, slowly cook the pork belly until crispy, remove bacon from pot and set aside leaving the drippings.

  2. 2

    Add sofrito to the drippings, cook about 3-5 minutes. Add rice to the pot to toast the rice, about 5 minutes or until just beginning to brown. Stirring occasionally. Add tomato sauce, capers, olive and pigeon peas. Gently stir until well combined.

  3. 3

    Add water, bring it to a boil on high until water begins to evaporate, place banana leaf or foil over the rice, cover and simmer on low for 35 minutes.

  4. 4

    Add crispy bacon and fluff with a fork. Serve