Arroz Con Gandules (Rice With Pigeon Peas) |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is a recipe that my mother-in-law taught me how to make. It is from Puerto Rico and is a traditional dish for many meals. Gandules (or pigeon peas) is a type of bean and can be found in most Spanish or Latin stores; they are distributed and labeled by Goya. Bijol can also be found in Spanish stores, in a small yellow round container. It is a yellow food coloring spice, something like paprika or turmeric. This is a great recipe…everyone who tries it raves about it. It’s worth hunting for the ingredients…I guarantee it! Ingredients:
4 ounces salt pork, cut into small cubes |
4 ounces cubed ham |
3 cups rice |
1 (16 ounce) can tomato sauce |
1 (16 ounce) can diced tomatoes |
1 (16 ounce) can pigeon peas (gandules) |
1 tablespoon food coloring (bijol) |
2 tablespoons capers |
10 -15 stuffed green olives |
1 teaspoon ground cumin |
2 teaspoons italian seasoning |
salt & pepper |
1 bunch fresh cilantro |
1 red pepper |
1 onion |
1 green pepper |
1 head garlic |
Directions:
1. In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
2. Add rice and sauté until rice is browned.
3. Add about 3/4 cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
4. Add gandules (drained and rinsed) and 4 cups of water.
5. Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
6. Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15—20 minutes until done.
7. Sofrito: Blend 1 Bunch Cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (Leftover Sofrito can be freezed and used in beans, soups, etc.).
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