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.

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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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