Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)

By carvalhohm

Ingredients

• 3 tbsp. canola oil
• 2 oz. bacon, cut into 1⁄4″ cubes
• 1 ⁄2 cup sofrito
• 1 ⁄2 small yellow onion, minced
• 2 cups long-grain white rice
• 2 tbsp. tomato paste
• 2 cups chicken stock
• 1 tsp. dried oregano
• 1 ⁄2 (7-oz.) jar mixed olives, capers, and pimientos
• 1 (15-oz.) can pigeon peas, drained
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Heat oil in a 6-qt. saucepan over medium heat.

Add bacon; cook until browned, about 5 minutes.

Add sofrito and onion; cook until soft, about 8 minutes.

Add rice and tomato paste; cook until lightly browned, about 2 minutes.

Add stock, oregano, and olive mix; boil.

Reduce heat to medium-low, cover, and cook until rice is tender, about 30 minutes; stir in peas.

Cook for 10 minutes more. Season with salt and pepper before serving.

PUERTO RICAN SOFRITO

MAKES ABOUT 4 CUPS
Ingredients
8 oz. ham, chopped
2 tbsp. minced fresh oregano
15 sprigs cilantro, chopped
10 cloves garlic, chopped
5 cubanelle or banana peppers, stemmed, seeded, and chopped
4 large yellow onions, chopped
1 red bell pepper, stemmed, seeded, and chopped
3⁄4 cup canola oil

Finely chop all ingredients in a food processor. Heat in a 12″ skillet over medium-low heat; cook until very soft, about 20 minutes. Store in the refrigerator for up to 1 week.