Thread: Arroz con Gandules (Rice with Pigeon Peas)

This is one of my very best recipes that I am very proud of. It is a Puerto Rican dish that is served on special occasions like Christmas Eve.

Arroz Con Gandules

(Rice and Pigeon Peas)

Ingredients:

• 1/4 cup achiote oil or 1/4 cup olive oil with a packet of sazon with achiote mixed in
• 1/2 cup sofrito sauce
• 1 1/2 tablespoons kosher salt
• 1/2 tablespoon freshly ground black pepper
• 1 teaspoon ground cumin
• 3/4 lb boneless pork, cut into small dice
• 1 pound cooked pigeon peas, rinsed and drained if using canned
• 3 cups long grain rice
• 4 cups beef broth
• 1/2 banana leaves (optional)
• 1 1/2 tablespoons pimento-stuffed green olives, coarsely chopped

Instructions:

Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin. Cook until sofrito reduces and starts sizzling, about 5 minutes.

Stir in pork, peas, and rice until everything is lightly covered with oil. Add enough broth to cover rice and bones by the width of two fingers. Cover with a banana leaf, if using, folding as necessary to fit into the pot.

Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos. Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes.

Remove leaf and fluff with fork; serve hot.

They don't taste like peas, nor beans.