Description
Arroz Con Gandules is a traditional Puerto Rican dish featuring flavorful long-grain rice cooked with pigeon peas, aromatic vegetables, and spices in a savory chicken broth. This comforting and hearty recipe is perfect as a side or main dish and embodies the rich culinary heritage of Puerto Rico.
Ingredients
Scale
Main Ingredients
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 can (15 oz) pigeon peas, drained
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and bell pepper, sautéing until they become soft and translucent, about 5 minutes. Then add minced garlic and cook for an additional minute to release its aroma.
- Add Spices: Stir in the dried oregano and cumin, cooking for 2 more minutes while stirring to bloom the spices and develop deeper flavors.
- Toast Rice: Incorporate the long-grain rice into the pot. Stir frequently for about 2 minutes, allowing the rice to become slightly toasted, which enhances its nutty flavor.
- Add Broth and Boil: Pour in the chicken broth and increase the heat to bring the mixture to a boil.
- Combine Pigeon Peas and Simmer: Once the broth reaches a rolling boil, add the drained pigeon peas and stir well to integrate. Reduce heat to low, cover the pot tightly with a lid, and let it simmer gently for 20-25 minutes. Avoid lifting the lid during this time to ensure proper steaming and absorption of liquid.
- Rest and Fluff: After the cooking time, remove the pot from heat but keep it covered for an additional 5 minutes. Finally, gently fluff the rice with a fork before serving to separate the grains.
Notes
- Be sure not to lift the lid during the simmering process to prevent steam loss and uneven cooking.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust seasoning or add a pinch of salt if the chicken broth is unsalted.
- If using fresh pigeon peas, soak and cook them beforehand as canned peas are already cooked.
- Add a bay leaf during cooking for extra aroma, removing it before serving.
