Puerto Rican Arroz con Gandules (Rice with Pigeon Peas)

Ingredients:

•4 cups medium grain rice

•6 tbsps oil

•4 oz cooking ham or pork

•1jar of fancy pimientos Goya

•6-10 spanish olives

•4 oz of sofrito

•1 can of tomato sauce

•1 packet sazón con culantro y achiote

•2 packet of chicken bouillon

•1 bay leaf

•1 tsp garlic powder

•Banana Leaf (found in the freezer by Goya products at most supermarkets).

•1 tsp - 2 tsp of salt

•1 can gandules (pigeon peas)

• about 4 cups water (maybe a bit less) + the liquid from the can of gandules

🔪 Instructions:

1.Heat the oil in a large pot or caldero over medium heat.

2.Add diced pork or ham now if using and sauté until lightly browned.

3.Add sofrito

4.Sauté for 2 minutes until fragrant.

5.Add the seasonings and olives.

6.Stir and add the bay leaves and tomato sauce

7.Add the gandules.

8.Stir everything well to combine with the seasonings and sofrito.

9.Add the rice and stir to coat.

10.Add the water.

11.Bring to a boil. Taste the broth and adjust seasoning (salt) as needed.

12.Reduce heat to low.

13.Cover the pot and simmer for about 15–20 minutes or until liquid is absorbed. Then add fancy pimientos Goya put them on top of the rice and a couple pieces of the banana leaf on top of the rice to cover all the rice and let it cook for another 20 minutes.

14.Try not to stir while it’s cooking — let it steam until the rice is fully cooked.

Arroz congandules

These are the Goya products that I personally use, you can find goya products at any supermarket BUT Feel free to use the brand of your choice.

✅ Tips:

• Use a caldero (cast aluminum pot) for best results and a crispy bottom layer called pegao.

• when add in water lay down the spoon on top of the rice holding the other end of the spoon and the water shuold cover the Spoon.

• If rice isn’t fully tender after 30 minutes, sprinkle a little more water and cover for another 5–10 minutes.