Arroz con Gandules
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A fiesta of flavors in every bite of this traditional dish.
Ingredients:
For the sofrito:
For the rice:
Method:
Make the sofrito:
Make the rice:
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Savory, aromatic, and undeniably delicious. Image Source: The Kitchn/Alex Lepe
Ingredients:
For the sofrito:
- 1/2 medium yellow onion, quartered
- 1/2 medium bunch fresh cilantro leaves and tender stems, coarsely chopped
- 1/2 medium green bell pepper, seeded and quartered
- 6 cloves garlic
For the rice:
- 2 tablespoons olive oil
- 1 tablespoon sazón seasoning
- 1 1/2 cups long-grain white rice
- 1/2 cup sofrito (see above)
- 2 1/2 cups water
- 1 (about 15-ounce) can pigeon peas, drained and rinsed
- 1/4 cup pitted Manzanilla olives
- 2 tablespoons diced pimento peppers, drained (optional)
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
Method:
Make the sofrito:
- Process 1/2 chopped medium yellow onion, 1/2 chopped medium bunch fresh cilantro, 1/2 chopped medim green bell pepper, and 6 peeled garlic cloves in a food processor until finely chopped and the texture of pesto, about 30 seconds. Reserve 1/2 cup of sofrito for the rice; the remaining can be refrigerated in an airtight container for up to 4 days, or frozen for up to 6 months.
Make the rice:
- Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering. Add 1 tablespoon sazón seasoning and cook, stirring frequently, until fragrant, about 30 seconds. Add 1 1/2 cups long-grain white rice and cook, stirring often, until fragrant, about 2 minutes.
- Stir in the reserved 1/2 cup sofrito, 2 1/2 cups water, 1 (about 15-ounce) can pigeon peas (drained and rinsed), 1/4 cup pitted Manzanilla olives, 2 tablespoons diced pimento peppers if using, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Bring to a boil.
- Reduce the heat to low to maintain a simmer. Cover and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Taste and season with more kosher salt as needed.
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