Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

There’s nothing more quintessentially Puerto Rican than arroz con gandules.  It’s part of our national dish (along with Pernil).  For holidays, birthdays, baby showers, and more, if there’s a party, this dish will be there.  Everyone has a little twist on how they prepare this dish, but here’s my version.  Buen Provecho!

1 tablespoon extra virgin olive oil

1/3 cup sofrito (homemade is best!)

1/3 cup country ham, chopped (optional)

2 cups parboiled rice

3 cups water or low sodium chicken broth

Ingredients

  • 1 tablespoon extra virgin olive oil
  • ⅓ cup sofrito (homemade is best!)
  • ⅓ cup country ham or bacon, chopped (optional)
  • 2 cups parboiled rice
  • 3 cups water or low sodium chicken broth
  • 1 packet sazón con achiote y culantro
  • 1 packet powdered chicken bouillon
  • Goya Adobo Seasoning
  • ⅓ cup tomato sauce
  • 2 tablespoons pimento stuffed olives
  • 1 teaspoon dried Italian seasoning
  • ¼ cup fresh cilantro, chopped
  • 2 bay leaves
  • 1 15-ounce can Pigeon Peas/Gandules, drained and rinsed
Read the whole recipe on Delish D'Lites