Arroz con Gandules
Arroz con Gandules is THE staple dish I grew up eating. Being raised by a Puerto Rican mother, it’s the kind of comfort food that was always made with the intent to grab seconds, thirds, or even fourths (if you’re like my brother).
This dish is also one that was ALWAYS present during every single thanksgiving. It might be my favorite thing on the table. My mom and I have a tradition of topping the rice with her homemade coleslaw, leaving us with a combination that’s both rich yet balanced in flavor and varying textures.
If you’re not from the Caribbean (or a Caribbean household) gandules, aka pigeon peas, may seem like an exotic ingredient. But these nutty, fibrous beans are essential to many Latin American/Caribbean dishes, providing a lovely substance and texture to a meal. That paired with sofrito, tomato sauce, and a few olives (my personal favorite) will have you getting up for second’s instantly.
Arroz con Gandules tastes like home, for me at least. If you’ve grown up eating this, I hope it brings back those happy memories. If you didn’t, it’s time to make some new ones. Enjoy!
Arroz con Gandules
Yields: 8-10 servings
Time: 30-40 mins
INGREDIENTS
1-2 tbsp olive oil
2-3 tbsp sofrito (recipe is being developed soon)
1 14.5oz can of pigeon peas
1/3 cup of tomato sauce
2 cups white rice, rinsed
3-4 green olives
oregano to taste
salt & pepper to taste
DIRECTIONS
Using a colander or a strainer, rinse your rice under cold water until the water runs clear (this may take a minute or two, but it is essential) *Rinsing your rise will remove some of the starch which is what often leads to sticky or “gummy” rice”)
Heat 2 tbsp olive oil in a pot over medium heat. Once heated, add 2-3 tbsp sofrito and cook until fragrant (about 2-3 minutes
Add (1) 14.5oz can of pigeon peas (drained and rinsed) & 1/3 cup of tomato sauce and toss to coat.
Season the mixture dried oregano (add 1 tsp at a time), salt and pepper. Add more or less seasoning to taste. I prefer the mixture to be rich as this will allow all rice granules to absorb all of the flavor. Add the olives.
Pour in the 2 cups of rinsed rice. Stir so all of the rice is colored with the mixture.
Add enough water to cover the rise by at least an inch (about 4 cups of water). You want to make sure to not add too much water! You can always add more water if the rice is undercooked, but it’s harder to cook out excess water.
Stir under high heat, bring to a boil, and cook uncovered until the water above the rice reduces by half
Bring to a simmer, cover, and cook for about 20-30 mins (until the liquid is absorbed and the rice is tender). If the rice is undercooked, add water, half a cup at a time, around the edge of the pot- cover and cook for another 5-10 minutes).
Once thoroughly cooked, cover the pot and take off the heat. Let sit for 5 minutes
Before serving, fluff the rice with a fork. Serve with pernil, stew, or by itself (yes it’s that good).
Dive in! Don’t forget to grab seconds!
Mama Ramos’ Tips
If the rice is undercooked, add water, half a cup at a time, around the edge of the pot- cover and cook for another 5-10 minutes).
If the rice is too moist/mushy, cook the rice under low heat, uncovered, for 10-20 minutes. This will allow for some of the moisture in the rice to evaporate.