Arroz Con Gandules (Rice and Pigeon Peas)
This is a traditional Christmas Eve dish from Puerto Rico. Most people add the alcaparrado (olives and capers) at the beginning of cooking. I think this makes the dish taste "funny." I stir in the olives and capers at the end of cooking which I think makes for a cleaner flavor. This recipe is based on one by Daisy martinez. Look at recipe #244296 for the achiote (annatto) oil and recipe #444676 for the sofrito, or use your favorite or get store-bought. This recipe makes a lot.
INGREDIENTS
Nutrition- 1⁄2
- 1
- 3tablespoons kosher salt
- 1tablespoon cracked black pepper
- 2teaspoons ground cumin
- 1 1⁄2lbs pork neck bones
- 15ounces pigeon peas, rinsed and drained
- 6cups long grain rice
- 8cups beef broth
- 1banana leaf (optional)
- 3tablespoons alcaparrado or 3 tablespoons pimento-stuffed green olives, coarsely chopped
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DIRECTIONS
- Heat achiote oil in a Dutch oven over medium high heat until it ripples; stir in sofrito and season with salt, pepper, and cumin.
- Cook until sofrito reduces and starts sizzling, about 5 minutes.
- Stir in the neck bones, peas, and rice until everything is lightly covered with oil.
- Add enough broth to cover rice and bones by the width of two fingers.
- Cover with a banana leaf, if using, folding as necessary to fit into the pot.
- Bring to a boil and let cook until the level of broth reaches the level of the rice (it will look like numerous volcanos).
- Remove leaf, add in olives, give a good stir, replace leaf, reduce heat to low, cover and cook until rice is tender, about 20 minutes.
- Remove leaf and fluff with fork; serve hot.
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