Description
Arroz Con Gandules is a classic Puerto Rican dish featuring long-grain rice cooked with pigeon peas and a savory blend of spices, vegetables, and chicken broth. This hearty one-pot meal is aromatic, flavorful, and perfect as a comforting side or main dish for gatherings.
Ingredients
Scale
Ingredients
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 can (15 oz) pigeon peas, drained
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
Instructions
- Prepare vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion and bell pepper until they are soft and fragrant, about 5 minutes, then add the minced garlic and cook for another minute to release its aroma.
- Add spices: Stir in dried oregano and cumin into the sautéed vegetables, cooking for an additional 2 minutes to let the spices bloom and enhance the flavors.
- Toast the rice: Add the long-grain rice to the pot, stirring frequently for about 2 minutes to lightly toast the grains, which adds depth to the flavor. Then pour in the chicken broth and increase the heat to bring the mixture to a boil.
- Add pigeon peas: Once the broth is boiling, add the drained pigeon peas and stir well to distribute evenly. Immediately reduce the heat to low and cover the pot tightly with a lid.
- Simmer: Let the rice simmer gently on low heat for 20-25 minutes without lifting the lid. This ensures the rice cooks evenly and absorbs all the liquid and flavors.
- Rest and serve: Remove the pot from heat but keep it covered for an additional 5 minutes to allow the rice to steam and fully fluff. Finally, fluff the rice gently with a fork before serving to separate the grains.
Notes
- Do not lift the lid during cooking to prevent steam from escaping, which is essential for perfectly cooked rice.
- You can substitute vegetable broth to make the dish vegetarian-friendly.
- Adjust spices to your taste, adding more cumin or oregano if desired.
- This dish pairs well with roasted pork, chicken, or fried plantains for a traditional Puerto Rican meal.
