Search recipes

Puerto Rican Rice and Pigeon Peas (Arroz Con Gandules)

Puerto Rican Rice and Beans (Arroz Con Habichuelas) Recipe

Arroz con gandules is a traditional one pot, Puerto Rican dish. Rice is simmered with pigeon peas and gently cooked until cooked and combined.

"This dish puts me in touch with my roots," Rios said. "The aromas fill my apartment with all of the fragrance of family. I love that.”

 

Evette Rios is a field correspondent for The Chew, which makes her the only Latina on a daytime network talk show. She is also food editor for Mamiverse.com and a regular contributor to Al Despertar on Univision.


Ingredients
*
bacon
1
medium chopped onion
1/2
cup
sofrito
1
can
tomato sauce
1
can
pigeon peas
1
tablespoon
Manzanillo olives
1
teaspoon
capers
1
can
chicken broth
1
pound
white rice
*
garlic powder, to taste
*
salt and pepper to taste
Directions
In a saucepan cook the bacon until crispy.
Remove and chop in small pieces.
In same bacon fat, stir fry onions till tender.
Add sofrito for about 2 to 3 minutes.
Add chopped bacon, tomato sauce, drained beans, the raw rice and chicken broth and stir well.
Add enough water to cover the rice, about 1 and 1/2 inch above rice line.
Let boil (uncovered) on medium high heat until water evaporates.
Lower heat to low and cover with aluminum foil and cook for about 35 to 45 minutes. Serve.

The base number of servings for this recipe is 6
OK

Write a Review