Arroz Con Gandules (Rice With Pigeon Peas)

Name: Arroz Con Gandules (Rice With Pigeon Peas)
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 4 ounces salt pork, cut into small cubes; 4 ounces cubed ham; 3 cups rice; 1 (16 ounce) can tomato sauce; 1 (16 ounce) can diced tomatoes; 1 (16 ounce) can pigeon peas (Gandules); 1 tablespoon food coloring (Bijol); 2 tablespoons capers; 10 -15 stuffed green olives; 1 teaspoon ground cumin; 2 teaspoons italian seasoning; salt & pepper; 1 bunch fresh cilantro; 1 red pepper; 1 onion; 1 green pepper; 1 head garlic

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Recipe by Chef #1115490

This is a recipe that my mother-in-law taught me how to make. It is from Puerto Rico and is a traditional dish for many meals. Gandules (or pigeon peas) is a type of bean and can be found in most Spanish or Latin stores; they are distributed and labeled by Goya. Bijol can also be found in Spanish stores, in a small yellow round container. It is a yellow food coloring spice, something like paprika or turmeric. This is a great recipe…everyone who tries it raves about it. It’s worth hunting for the ingredients…I guarantee it!

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READY IN: 1hr 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

4

ounces salt pork, cut into small cubes
4

ounces cubed ham
3

cups rice
1

(16 ounce) can tomato sauce
1

(16 ounce) can diced tomatoes
1

(16 ounce) can pigeon peas (Gandules)
1

tablespoon food coloring (Bijol)
2

tablespoons capers
10 -15

stuffed green olives
1

teaspoon ground cumin
2

teaspoons italian seasoning
salt & pepper
1 cup sofrito sauce (See Step 7)
1

bunch fresh cilantro
1

red pepper
1

onion
1

green pepper
1

head garlic

DIRECTIONS

In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
Add rice and sauté until rice is browned.
Add about ¾ cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
Add gandules (drained and rinsed) and 4 cups of water.
Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15—20 minutes until done.
Sofrito: Blend 1 Bunch Cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (Leftover Sofrito can be freezed and used in beans, soups, etc.).

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