Mangu

arroz-con-gandules

Next Dish: Naengmyeon

Arroz con Gandules is a traditional dish of Puerto Rico, often considered its national dish. It consists of rice cooked with pigeon peas and is often served with pork, making it a staple during the holiday season. The dish is typically seasoned with sofrito, a sauce made from a blend of onions, peppers, garlic, and herbs. Its origins can be traced back to the indigenous Taíno people of Puerto Rico.

gandules

sofrito

sazon seasoning

adobo seasoning

pimientos

long grain rice

ham

Recipe

Ingredients:

  • 2 cups of long grain rice

  • 1 can of gandules (pigeon peas), drained

  • 2 tablespoons of sofrito

  • 2 tablespoons of tomato sauce

  • 1 packet of Sazon seasoning

  • 1/2 teaspoon of Adobo seasoning

  • 1/4 teaspoon of black pepper

  • 1/4 teaspoon of oregano

  • 2 cups of chicken broth

  • 2 tablespoons of olive oil

  • 1/4 cup of chopped fresh cilantro

  • 1/4 cup of chopped pimientos

  • 1/4 cup of chopped olives

  • 4 ounces of diced ham


Instructions:

  1. In a large pot, heat the olive oil over medium heat.

  2. Add the ham to the pot and saute until it is lightly browned.

  3. Add the sofrito to the pot and saute for another 2 minutes.

  4. Add the tomato sauce, Sazon seasoning, Adobo seasoning, black pepper, and oregano to the pot. Stir well to combine.

  5. Add the gandules, cilantro, pimientos, and olives to the pot. Stir well.

  6. Add the rice to the pot and stir until the rice is well coated with the sauce.

  7. Add the chicken broth to the pot and stir well.

  8. Bring the mixture to a boil.

  9. Once it is boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes.

  10. After 20 minutes, stir the rice and cover it again. Let it cook for another 10 minutes, or until the rice is tender and the liquid is absorbed.

  11. Serve the Arroz con Gandules hot. Enjoy!