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Puerto Rican arroz con gandules with seasoned rice, pigeon peas, peppers, and pork.

Puerto Rican Arroz con Gandules

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Seasoned Puerto Rican rice with pigeon peas, sofrito, tomato, olives, and tender pieces of pork.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Puerto Rican
Calories: 465
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Sofrito Rice
  • 2 tbsp olive oil
  • 4 oz salt pork or bacon diced
  • 1/2 cup sofrito
  • 1/2 cup tomato sauce
  • 2 cups long-grain rice rinsed
  • 1 can pigeon peas 15 oz can, drained
  • 3 cups chicken stock hot
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 leaf bay leaf
  • 1/4 cup pimento-stuffed olives sliced
  • salt and black pepper to taste

Equipment

  • Heavy pot with lid
  • Wooden spoon
  • Chef's knife
  • Measuring cups
  • Fork

Method
 

Make the Flavor Base:
  1. Heat the oil in a heavy pot over medium heat. Cook the salt pork or bacon until lightly browned.
  2. Add the sofrito and cook for 3 minutes. Stir in the tomato sauce, oregano, cumin, bay leaf, salt, and pepper.
Add the Rice:
  1. Stir in the rinsed rice and cook for 2 minutes to coat the grains.
  2. Add the pigeon peas and hot stock. Bring to a full boil, then scrape the bottom once so nothing sticks.
Steam and Finish:
  1. Cover tightly, reduce the heat to low, and cook for 20 minutes.
  2. Turn off the heat and rest covered for 10 minutes. Fluff gently with a fork, fold in the olives, and serve.

Nutrition

Calories: 465kcalCarbohydrates: 68gProtein: 13gFat: 15gSaturated Fat: 4gCholesterol: 15mgSodium: 760mgFiber: 6gSugar: 4g

Notes

  • Do not stir the rice during the covered cooking time or it can turn sticky.
  • For a vegetarian version, replace the pork with extra olive oil and use vegetable stock.