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.) -

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.