Entree: Puerto Rico – Northern Culinary Region – Arroz con Gandules (Puerto Rican seasoned rice cooked with pigeon peas, pork, and sofrito)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (600 g) long-grain rice, rinsed until water runs clear
- 8 oz (225 g) salted pork or ham, diced
- 1 (15 oz (425 g)) can pigeon peas, drained (about 1 1/2 cups (255 g))
- 1/2 cup (120 ml) sofrito
- 2 tbsp (30 ml) annatto (achiote) oil or vegetable oil infused with annatto
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) tomato sauce
- 4 1/2 cups (1080 ml) chicken broth
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) black pepper
- 1 bay leaf
- 1/4 cup (35 g) sliced manzanilla olives (optional)
- 1 tbsp (15 g) capers (optional)
- 2 tbsp (8 g) fresh cilantro, chopped

Show original ingredient measurements

- 3 cups (600 g) long-grain rice, rinsed until water runs clear
- 8 oz (225 g) salted pork or ham, diced
- 1 (15 oz) can pigeon peas, drained (about 1 1/2 cups / 255 g)
- 1/2 cup (120 ml) sofrito
- 2 tbsp (30 ml) annatto (achiote) oil or vegetable oil infused with annatto
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) tomato sauce
- 4 1/2 cups (1080 ml) chicken broth
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) black pepper
- 1 bay leaf
- 1/4 cup (35 g) sliced manzanilla olives (optional)
- 1 tbsp (15 g) capers (optional)
- 2 tbsp (8 g) fresh cilantro, chopped

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a wide heavy pot or caldero, heat annatto oil and olive oil over medium heat; add diced salted pork and brown until some fat renders and edges are golden. Stir in sofrito and tomato sauce and cook 2–3 minutes until fragrant. Add drained pigeon peas, cumin, oregano, olives, capers, and bay leaf and cook another minute to combine.
2. Add rinsed rice and 4 1/2 cups (1.08 L) chicken broth to the pot; stir once, bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 20–25 minutes until liquid is absorbed and rice is tender. Remove from heat, let rest covered 10 minutes, discard bay leaf, fluff with fork, stir in chopped cilantro, adjust salt and pepper, and serve.

1. In a wide heavy pot or caldero, heat annatto oil and olive oil over medium heat; add diced salted pork and brown until some fat renders and edges are golden. Stir in sofrito and tomato sauce and cook 2–3 minutes until fragrant. Add drained pigeon peas, cumin, oregano, olives, capers, and bay leaf and cook another minute to combine.
2. Add rinsed rice and 4 1/2 cups chicken broth to the pot; stir once, bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 20–25 minutes until liquid is absorbed and rice is tender. Remove from heat, let rest covered 10 minutes, discard bay leaf, fluff with fork, stir in chopped cilantro, adjust salt and pepper, and serve.