Rice & pasta
Puerto Rican Arroz con Gandules
Puerto Rico's emblematic rice with pigeon peas and creole sofrito.
Gluten-free
Ingredients
- 350 g medium-grain rice
- 250 g cooked and drained pigeon peas
- 80 g Caribbean sofrito
- 100 g ham or bacon, diced
- 2 tablespoons tomato sauce
- 1 tablespoon capers
- 8 green olives
- 40 g olive oil
- 1 packet of sazon with annatto
- 650 g water or chicken broth
- 1 bay leaf
- Salt to taste
Step-by-step
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- Place the oil and the ham or bacon in the mixing bowl and saute 5 min/120°C/spoon speed.
- Add the Caribbean sofrito and saute 4 min/120°C/spoon speed.
- Add the tomato sauce, the sazon with annatto, the capers, the olives and the bay leaf. Cook 2 min/100°C/spoon speed.
- Add the drained pigeon peas and mix 30 sec/reverse/spoon speed.
- Add the rice, the water or broth and the salt. Set 18 min/100°C/reverse/spoon speed.
- Check the doneness of the rice; if necessary cook 3 min more/100°C/reverse/spoon speed.
- Let it rest covered 5 minutes to achieve the pegao at the bottom and serve.
Tips
- The sazon with annatto gives the characteristic yellow color.
- For a vegan version omit the ham and use vegetable broth.
- Serve with pernil or fried pork chops.
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