• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 6
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    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

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