Arroz Con Gandules Puerto Rican Rice With Pigeon Peas Recipes

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ARROZ CON GANDULES (PUERTO RICAN RICE AND PIGEON PEAS)



Arroz Con Gandules (Puerto Rican Rice and Pigeon Peas) image

Arroz con Gandules -- also known as Puerto Rican Rice with Pigeon Peas -- is Puerto Rico's national dish for a reason! It's a flavorful Puerto Rican rice dish made with gandules (pigeon peas), green olives and sofrito. Treat your friends and family to this famous rice tonight!

Provided by Jessica - The Novice Chef

Categories     Side Dishes

Time 1h10m

Number Of Ingredients 14

4 slices bacon or ham, optional
2 tablespoons oil (olive or vegetable oil)
1 cup fresh or frozen gandules (pigeon peas), drained from the water
3/4 cup tomato sauce
1/2 cup green olives
1/4 cup sofrito, thawed if using store bought frozen sofrito
1 1/2 teaspoons salt
1 teaspoon adobo seasoning
½ packet sazon
½ teaspoon ground black pepper
¼ teaspoon ground cumin powder
3 ½ cups water
3 cups medium white rice, rinsed
cilantro, optional garnish

Steps:

  • 1. Heat a large heavy bottomed pot, or a caldero if you have one, over medium heat. If using ham or bacon, slowly cook the meat until crispy, remove meat from pot and set aside leaving the drippings. If not using meat, add olive oil before continuing with the next step. 2. Then, add the gandules, tomato sauce, green olives, sofrito, salt, adobo seasoning, sazon, ground black pepper and ground cumin. Stir to fully combine. 3. Once the mixture becomes fragrant, pour in the water and bring it to a boil over high heat. Bring the mixture to a boil and then add the rice. Stir until rice is submerged and pigeon peas are distributed evenly. 4. Reduce the heat to medium-low, cover, and cook for about 25 minutes. You can add your ham or bacon back in now if you want, or wait to add it in again before serving. Traditionally the rice would be covered with a banana or plantain leaf. However, a tight fitting pot lid will work just fine! 5. About half way through cooking, remove the lid and stir, making sure to scrape up any rice stuck at the bottom of the pan. This is a very touchy subject - some Puerto Ricans insist that you don't stir the rice while cooking. That the crispy bottom bites are the best part! While others would prefer more evenly cooked rice. Whatever you do, if you do stir the rice, make sure you only do it once or the rice can become sticky. 6. After simmering for 25 minutes, remove the arroz con gandules from the heat and let it sit for an additional 30 minutes before serving. This is called letting the rice "steam". The rice is done once all the liquid is absorbed. 7. After letting the rice rest for about a half hour, remove the lid. Fluff and stir the rice, then serve warm with fresh cilantro, if desired.

Nutrition Facts : Calories 257 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1265 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS)



Arroz con Gandules (Puerto Rican Rice With Pigeon Peas) image

Every step and ingredient adds something important to this recipe from the Puerto Rican-born chef and writer Reina Gascón-López. Annatto seeds steeped in oil give the rice its signature marigold hue. The banana leaf imparts a subtle tropical aroma to the rice as it cooks. Olives, ham, beer and peppers with their brine offer salt, fat, acid, umami and a bright pop of color. The sheer number of flavors layered into this dish make it a delight to unpack. The most exhilarating layer is the last one: pegao, the crisp, glassy shards of rice at the bottom of the pot. Gandules (pigeon peas) make this version of rice and beans distinctly Caribbean. Ms. Gascón-López prefers to start with dry gandules, which her family sometimes ships to her from Puerto Rico, then flavors the pot with some sofrito, a bay leaf or two and a smoked pork neck. If you have trouble finding dry pigeon peas, they are often labeled as toor at Indian grocery stores.

Provided by Samin Nosrat

Categories     dinner, grains and rice, vegetables, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 24

Fresh or thawed frozen banana leaves, washed and wiped for steaming and serving
1/4 cup neutral oil, such as canola
2 teaspoons annatto seeds
1 1/2 ounces ham or pork fatback, small diced (about 1/4 cup)
1/4 cup sofrito (recipe below)
2 tablespoons sliced manzanilla olives
1 tablespoon store-bought or homemade sazón spice blend with achiote (see Tip)
1 1/2 cups cooked pigeon peas, drained (reserve 2 1/2 cups cooking liquid, if possible)
Store-bought or homemade adobo spice blend (see Tip), to taste
Fine sea salt and freshly ground black pepper
1 1/2 cups medium-grain or jasmine rice
1/2 cup pale, lager-style beer
1 jarred roasted red pepper, thinly sliced, plus 3 tablespoons brine
1 teaspoon extra-virgin olive oil
1/2 large yellow onion, large diced (about 1 cup)
1/2 medium red bell pepper, stem, ribs and seeds removed, then large diced
1/2 medium green bell pepper, stem, ribs and seeds removed, then large diced
1/2 large cubanelle or Italian frying pepper, stemmed and seeded, then large diced
5 garlic cloves
1 loosely packed cup cilantro, roughly chopped
3 scallions, trimmed and roughly chopped
1 1/2 ají dulce peppers, stemmed and seeded (optional)
1/4 loosely packed cup roughly chopped culantro (optional)
3/4 teaspoon store-bought or homemade sazón spice blend with achiote (see Tip)

Steps:

  • Lay 1 banana leaf (or more, if needed) flat on a large cutting board, then set the lid of a large Dutch oven or similar pot on top. Use a paring knife to trace around the lid, and cut the leaf (or leaves) so that they will fit properly inside the pot. Cover with a clean dishcloth and set aside.
  • In a small saucepan, cook the neutral oil and annatto seeds over medium heat, allowing the seeds to infuse the oil. After 2 to 3 minutes, when the oil begins to bubble and the seeds start to crackle, turn off the heat and allow the oil to cool completely. Pour the cool oil through a fine-mesh strainer, reserving seeds for another round of infusing, if desired.
  • Make the sofrito: Use a food processor or high-speed blender to pulse the onion, red and green bell peppers, cubanelle pepper, garlic, cilantro, scallions, ají dulce peppers (if using) and culantro (if using), adding 1 to 2 tablespoons of water if needed to achieve a smooth, salsa-like consistency. Stir in 3/4 teaspoon sazón and set aside. (The sofrito makes about 2 cups. Refrigerate it for up to 5 days or portion it into ice cube trays or plastic containers, and freeze up to 6 months.)
  • Set the large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons annatto oil and the ham or fatback. Sauté until crisp and most of the fat has rendered, about 6 minutes. Add 1/4 cup sofrito, the olives and 1 tablespoon sazón, stirring until sofrito is fragrant, about 3 minutes.
  • Next, add pigeon peas and sauté for another 3 minutes. Season with adobo, salt and black pepper to taste.
  • Reduce heat to medium. Add rice, stirring until grains are all coated, seasoned and starting to toast. If there isn't enough oil to generously coat all of the rice and peas in the pot, add the remaining tablespoon of annatto oil. This will help form a delicious golden bottom crust called pegao.
  • Once the rice is toasted, stir in the beer and cook for about 3 minutes, then add the reserved pigeon-pea liquid (or 2 1/2 cups water) and roasted red pepper brine. Taste the cooking liquid and adjust salt as needed; it should be pleasantly salty.
  • Gently stir rice, then spread about half the thinly sliced roasted red pepper over the rice. Drizzle with olive oil. Cover rice with prepared banana leaves, then cover pot with its lid and cook for 22 minutes.
  • Once the time has passed, remove the lid, open the banana leaves and gently fold the rice onto itself from the outside in to form a mound in the center of the pot. Reduce heat to medium-low, replace banana leaves and lid and continue cooking for 20 to 25 minutes to allow pegao to form at the bottom of the pot.
  • To serve, spoon rice atop a platter layered with fresh banana leaves. Garnish with remaining sliced roasted peppers. Use a metal spatula to scrape pegao out of the pot and serve on a separate plate. Be careful, because everyone will fight over it!

PIGEON PEA RICE: ARROZ CON GANDULES



Pigeon Pea Rice: Arroz con Gandules image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

1 teaspoon vegetable oil
8 strips bacon, finely chopped
1/2 cup finely chopped onion
1/2 cup finely chopped cilantro leaves
2 cups long-grain white rice
1 (10-ounce) can chopped tomatoes and green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
Pinch achiote powder, optional
1 (15-ounce) can green pigeon peas (gandules), rinsed and drained
2 tablespoons tomato paste
4 cups water
Chopped fresh cilantro leaves, for garnish

Steps:

  • Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.

ARROZ CON GANDULES (PUERTO RICAN RICE WITH PIGEON PEAS)



Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas) image

Provided by Jannese

Categories     Side Dish

Time 30m

Number Of Ingredients 13

1 tablespoon olive oil
1/3 cup country ham or bacon, diced ( (optional))
1/3 cup sofrito
3 cups water or low sodium chicken broth
1 ½ tsp sazón con achiote y culantro
1 cube chicken bouillon (or more if needed)
2 tbsp tomato paste (or 1/3 cup tomato sauce)
1 teaspoon dried Italian seasoning or oregano (either one works)
1/4 cup fresh cilantro, chopped (optional)
2-3 bay leaves
2 tablespoons pimento stuffed olives (optional)
15 ounce can Pigeon Peas (Gandules), drained and rinsed (or 2 cups of fresh or frozen)
2 cups parboiled rice

Steps:

  • Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
  • Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.
  • Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
  • Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
  • Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20-25 minutes. It's done with all the liquid is absorbed and the grains are fluffy and fully cooked.

ARROZ CON GANDULES (RICE AND PIGEON PEAS)



Arroz Con Gandules (Rice and Pigeon Peas) image

This is a traditional Christmas Eve dish from Puerto Rico. Most people add the alcaparrado (olives and capers) at the beginning of cooking. I think this makes the dish taste "funny." I stir in the olives and capers at the end of cooking which I think makes for a cleaner flavor. This recipe is based on one by Daisy martinez. Look at recipe #244296 for the achiote (annatto) oil and recipe #444676 for the sofrito, or use your favorite or get store-bought. This recipe makes a lot.

Provided by threeovens

Categories     Long Grain Rice

Time 35m

Yield 10-15 serving(s)

Number Of Ingredients 11

1/2 cup achiote oil (Achiote Oil)
1 cup sofrito sauce (Sofrito (Daisy Martinez))
3 tablespoons kosher salt
1 tablespoon cracked black pepper
2 teaspoons ground cumin
1 1/2 lbs pork neck bones
15 ounces pigeon peas, rinsed and drained
6 cups long grain rice
8 cups beef broth
1 banana leaf (optional)
3 tablespoons alcaparrado or 3 tablespoons pimento-stuffed green olives, coarsely chopped

Steps:

  • 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 the neck bones, 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.

Nutrition Facts : Calories 565, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.6, Sodium 2565, Carbohydrate 116, Fiber 8, Sugar 0.1, Protein 18.8

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