Name: Arroz Con Gandules
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 4 aji dulce or 2 cubanelle peppers, seeds removed, roughly chopped -; 1 small Spanish or yellow onion, roughly chopped -; 1 small green bell pepper, seeds and ribs removed, roughly chopped -; 1 small bunch fresh culantro or cilantro -; 6 cloves garlic, peeled -; 1 tbsp. dried oregano -; 2 tbsp. neutral oil -; 4 oz. salt pork or bacon, finely chopped -; 1/4 c. double-concentrated tomato paste -; 3 c. medium- or long-grain rice, rinsed -; 3 c. water -; 1 (15-oz.) can pigeon peas (gandules), drained and rinsed -; 1/2 c. alcaparrado mix or equal amount of Manzanilla olives, pimento peppers, and/or capers -; 2 tsp. adobo all-purpose seasoning -; 1 small packet sazón con achiote (1 1/8 tsp.) -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Arroz Con Gandules

1. 4 aji dulce or 2 cubanelle peppers, seeds removed, roughly chopped -

2. 1 small Spanish or yellow onion, roughly chopped -

3. 1 small green bell pepper, seeds and ribs removed, roughly chopped -

4. 1 small bunch fresh culantro or cilantro -

5. 6 cloves garlic, peeled -

6. 1 tbsp. dried oregano -

7. 2 tbsp. neutral oil -

8. 4 oz. salt pork or bacon, finely chopped -

9. 1/4 c. double-concentrated tomato paste -

10. 3 c. medium- or long-grain rice, rinsed -

11. 3 c. water -

12. 1 (15-oz.) can pigeon peas (gandules), drained and rinsed -

13. 1/2 c. alcaparrado mix or equal amount of Manzanilla olives, pimento peppers, and/or capers -

14. 2 tsp. adobo all-purpose seasoning -

15. 1 small packet sazón con achiote (1 1/8 tsp.) -

How to cook deliciously - Arroz Con Gandules

1. Stage

In a large caldero or Dutch oven over medium heat, heat oil. Add salt pork and cook, stirring occasionally, until fat has rendered out and pork is crisp, 3 to 5 minutes.

2. Stage

Carefully stir in sofrito and tomato paste. Cook, stirring occasionally, until slightly reduced and mixture is no longer vibrantly green, about 4 minutes.

3. Stage

Stir in rice, water, pigeon peas, alcaparrado mix, adobo seasoning, and sazón con achiote and bring to a boil over medium-high heat. Continue to cook, stirring occasionally, until liquid reduces to the point that a few rice granules are peeking through the liquid, 3 to 4 minutes. Give everything one more gentle stir, then reduce heat to low and cover. Cook, without uncovering, until rice is tender and liquid is absorbed, about 30 minutes.

4. Stage

Remove from heat, place a towel underneath lid, and let rice steam 20 minutes before serving.