puerto rice & pigeon peas (arroz con gandules)

Name: Puerto Rice & Pigeon Peas (Arroz Con Gandules)
Prep time: 30 min
Cook time: 45 min
Cuisine: Puerto Rican
Ingredients: - bacon; 2 medium onions, chopped; 1 cup(s) sofrito; 2 can(s) tomato sauce; 2 can(s) pigeon peas; 2 tablespoon(s) manzanillo olives; 2 teaspoon(s) capers; 2 can(s) chicken stock; 2 pound(s) white rice; - garlic powder, to taste; - salt and pepper to taste

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

Any special occasion meal in Puerto Rico would not be complete without Arroz con Gandules. Afterall, Rice with Pigeon Peas is Puerto Rico's national dish.

yield serving(s)

prep time 30 Min

cook time 45 Min

method Stove Top

Ingredients For puerto rice & pigeon peas (arroz con gandules)

bacon
2 md

onions, chopped
1 c

sofrito
2 can

tomato sauce
2 can

pigeon peas
2 Tbsp

manzanillo olives
2 tsp

capers
2 can

chicken stock
2 lb

white rice
garlic powder, to taste
salt and pepper to taste

How To Make puerto rice & pigeon peas (arroz con gandules)

1
In a saucepan cook the bacon until crispy

2
Remove and chop in small pieces.
3
In same bacon fat, stir fry onions till tender.
4
Add sofrito for about 2 to 3 minutes
5
Add chopped bacon, tomato sauce, drained beans, the raw rice and chicken broth and stir well.
6
Add enough water to cover the rice, about 1 and 1/2 inch above rice line.
7
Let boil (uncovered) on medium high heat until water evaporates.
8
Lower heat to low and cover with aluminum foil and cook for about 35 to 45 minutes. Serve
9
Using aluminum foil to cook rice is a secret so all the rice cooks quickly.
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