Go Back
Arroz con Gandules

Arroz con Gandules

This is our traditional rice dish. Gandules are also known as Pigeon Peas and can be found in markets that cater to Latinos.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Puerto Rican
Servings 8 Servings
Calories 209 kcal

Equipment

  • 1 Large Caldero

Ingredients
  

  • ¾ pounds raw green pigeon peas
  • 3 cups water used to precook the green pigeon peas
  • 2 cups white rice
  • 2 ounces diced smoked ham
  • 2 tablespoons corn oil
  • ½ cup sofrito
  • ¼ cup tomato sauce
  • 1 teaspoon salt

For soaking the green pigeon peas

  • 1 quart water
  • 2 teaspoons salt

Instructions
 

  • Rinse the rice well and set aside.
  • Soak the raw green pigeon peas in 1 quart of water and 2 teaspoons of salt for about 15 minutes.
  • Rinse them and cook in 4 cups of water until they have softened. (TIP)
  • In a 4 quart cooking pan, add the oil and smoked ham and simmer over moderate heat for about 3 minutes while stirring.
  • Add the sofrito and tomato sauce and simmer for another 3 minutes while continuing to stir.
  • Turn up the heat to moderate high and add 2 tablespoons of the water that was set aside and the green pigeon peas. Simmer for 3 minutes while continuing to stir.
  • Raise the heat to high and add the water that was set aside. Once the water boils, add the rice.
  • Mix all the items well. Once the water starts to boil again, reduce the heat to moderate high and cook uncovered until most of the water has evaporated.
  • Reduce the heat to low, stir the rice again, then cover the pot with aluminum foil and put the lid on.
  • Cook for 15 minutes. Stir the rice and continue to cook until done. Sample the rice to see if it is done. It should be soft to chew. Makes approximately 6 servings.

Video

Notes

On some (picky) electric stoves like mine, it is better to cook at a warm temperature rather than low. It takes a little longer but worth the wait.
Keyword arroz con gandules, rice dishes