Arroz con Gandules (Rice and Pigeon Peas)

By Hapemom

Arroz con Gandules is Puerto Rico's best known dish. It is a Christmas treat in most Puerto Rican households.

I have always loved this dish, but am not Puerto Rican. Therefore I've amended it a little to fit my pantry and tastes.

Ingredients

• 1 tablespoonful Adobo
• 2 teaspoonfuls olive oil
• 4 ounces diced cooking ham, rinsed
• 1 medium-sized onion, chopped
• 1 cubanel pepper, seeded and chopped
• 1 green bell pepper, chopped
• 1 medium-sized tomato, chopped
• 1/3 teaspoonful ground garlic
• 2 1/2 cups medium-grain white rice, uncooked
• 1/2 c. chopped green salad olives
• 1 T. capers
• 1 or 2 cans of Goya pigeon peas (drain – reserve liquid)
• 6 sprigs cilantro, chopped
• 1 cup tomato sauce
• Hot sauce (optional)

Details

Servings 8

Preparation

Step 1

Mix Adobo with the olive oil. Saute the ham with the mixture while chopping onions and peppers.
Add the onion, garlic, cubanel pepper, bell pepper, and tomato. Saute for two minutes, stirring a few times.

Stir uncooked rice into the meat and vegetables. Stir in the green olives, capers, cilantro, tomato sauce, and drained pigeon peas. Cook for 2 to 3 minutes, stirring continously.

Mix liquid from drained peas and water to equal 3 1/2 cups. Pour into pan. Bring to a simmer and cook uncovered over medium heat until almost all the water has evaporated. Time varies according to local conditions, but should take between 15-20 minutes.

With a large wooden spoon or spatula, turn the rice and peas, folding so that the ingredients in the bottom of the pan trade places with those on top.

Reduce the heat to very low, cover the pan, and cook for another 15 minutes until rice tender. Can serve with hot sauce.

Leftovers may be warmed in a microwave oven with a few drops of water added.