Puerto Rican Rice and Pigeon Peas (Arroz Con Gandules)

    "This dish puts me in touch with my roots," Rios said. "The aromas when they are in the oven 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.

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    Recipe Tabs

    Ingredients
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    *
    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
    Step 1
    In a saucepan cook the bacon until crispy.
    Step 2
    Remove and chop in small pieces.
    Step 3
    In same bacon fat, stir fry onions till tender.
    Step 4
    Add sofrito for about 2 to 3 minutes.
    Step 5
    Add chopped bacon, tomato sauce, drained beans, the raw rice and chicken broth and stir well.
    Step 6
    Add enough water to cover the rice, about 1 and 1/2 inch above rice line.
    Step 7
    Let boil (uncovered) on medium high heat until water evaporates.
    Step 8
    Lower heat to low and cover with aluminum foil and cook for about 35 to 45 minutes. Serve.
    Tip:
    Using aluminum foil to cook rice is a secret so all the rice cooks quickly.

    Nutrition Facts

    Serving Size: 
    1 cup
    Serving Per Recipe: 
    6
    0
    No votes yet
    75 mins
    Prep Time: 
    30 mins
    Cook Time: 
    45 mins
    Enter Quantity
    The base number of servings for this recipe is 6
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