Arroz con Gandules is a commonly found staple in any latin home. Most Cultures have a version of their own, it is often flavored with their own authentic seasonings. Latin versions tend to have a flavor profile using Sazon, Cilantro & Sofrito which makes the flavors burst in your mouth. A perfect compliment to any entree or can be enjoyed vegetarian style simply by omitting the Salted Pork.
Sofrito is a condiment that is made up of common household ingredients. Green Peppers, Onions, Garlic, Cilantro are common ingredients found in this aromatic mixture as well as additional herbs and spices. Depending on the culture, the added ingredients can vary and there is no right or wrong way to prepare it. Simply add it to your favorite dishes while cooking and explore a whole different level of added flavors.
Rice is used in many recipes and can be enjoyed simply plain or with the addition of herbs, spices, beans or any other ingredient depending on what you are preparing. Arroz con Gandules is a very aromatic dish that is flavored with latin seasonings, fresh herbs and Gandules (Pigeon Peas) that holds up well when served along side of your favorite meat or seafood dish. I tend to enjoy making this with Pernil which is also a Latin Roasted Pork dish with a similar flavor profile. That is another recipe for another day.
Take a stroll on the latin side of a menu and give Arroz con Gandules a try. Enjoy the beautiful flavor profile with any of your main entrees and bring both worlds together into one.
Arroz con Gandules
Equipment
- Caldero or Dutch Oven with lid
- Cutting Board
- Knife
Ingredients
Protein
- 1/4 cup Salt Pork Diced or cut into small pieces
Produce
- 1 Small Onion Diced
- 1 tsp Minced Garlic
- 1/4 cup Fresh Cilantro Chopped
- 3 tbsp Sofrito can be prepared fresh or store bought
Condiments/Canned Goods
- 15 oz Can of Goya Pigeon Peas (Gandules) Drained – can be substituted for another brand
- 1/4 cup Pitted Spanish Olives with Pimentos Sliced
- 1/4 cup Tomato Sauce
Rice
- 2 cups Long Grain Rice May rinse under water to remove extra starch
Seasonings
- 1 tbsp Garlic Herb Seasoning No Salt
- 1 tsp Onion Powder
- 1/2 tsp Cumin
- 2 Sazon Packets
- Salt To Taste
- Ground Black Pepper To Taste
Other
- 3 cups Water
Oil
- Olive Oil
Instructions
Preparation
- Heat Caldero or Dutch Oven on Medium/High adding a drizzle of Olive Oil.
- Add chopped Salted Pork and begin sautéing until fat begins to render and lightly browns.
- Proceed to add your diced Onions and continue sautéing until onion begin to soften and turn translucent.
- Add Minced Garlic, Sofrito, sliced Green Olives with Pimentos and Tomato Sauce.
- Stir to incorporate all ingredients.
- At this point, add Garlic Herb Seasoning, Onion Powder, Cumin, Sazon Packets and a couple of generous pinches of Salt & Pepper and continue stirring. Let it simmer for a couple of minutes to meld the flavors.
- Gently add the Gandules (Pigeon Peas) into the sauce being sure to stir consistently.
- Add the 2 cups of Long Grain Rice and mix with the sauce being sure to coat thoroughly. This helps to seal in the flavor as the rice begins to cook.
- Add the 3 cups of Water directly into mixture and continue to stir. At this point you can taste the liquid to see if it needs additional Salt.
- Sprinkle 1/2 of chopped Cilantro into mixture give it one last stir and cover with lid. Lower cooking temperature to medium. Once the liquid is almost all absorbed, stir the rice and cover again. Do not keep opening the pot as the steam will escape and the rice may not cook properly.
- Lower temperatur to medium low and let it continue steaming until the liquid is completely absorbed and the rice is tender and fluffy. Right before serving, top rice off with remaining Cilantro to give it additional essence.
Serving Suggestions
- This pairs well with any meat or seafood dish or if you are looking for a vegetarian take on it, omit the Salted Pork and enjoy it on its own.
