Arroz con Gandules

Growing up in a place with a melting pot of cultures, I have grown to love food from all over the world. The Caribbean influence on New York City’s cuisine and culture is undeniable, and it is where my love for this dish originated from. This rice was a staple at many house parties, potlucks, and family events. While I am not Puerto Rican, this is my take on the infamous Arroz con Gandules. I thank my good friend Keanu, a true Boricua, for sharing this recipe with me.

What truly makes this dish is the sofrito. While you can buy green sofrito in stores, it is best to make it yourself. I make large batches and freeze them in ice cube containers, so I always have some available when I need it. This aromatic puree sets the tone for the dish, making it incredibly fragrant. The Sazon is also key, as it not only seasons your dish, but gives it the necessary color. Many may recognize Sazon by their bright orange packets, but I was recently able to come across Sazon in a spice container. Measuring Sazon by the number of packs is perfectly acceptable. Just be prepared to buy these in bulk: once you begin using Sazon, it’ll be hard to not incorporate it in your everyday seasonings!

Arroz con Gandules

Yield: 8 servings

Prep time: 10 minutes

Total time: 40 minutes

Ingredients

¼ cup sofrito
¼ cup vegetable or canola oil
2 cups long grain white rice
1 15oz can green pigeon peas (gandules verdes)
3 ½ cups water
2 packets Sazon (con culantro y achiote) seasoning (or ½ tbsp)
Kosher salt

Directions

1. Over medium heat, heat sofrito in pot, then add in entire can of pigeon peas (liquid included). 
2. Add oil, Sazon, and rice. Mix well and let cook 1 minute. 
3. Raise heat to medium high. Add water and salt to taste. Let rice come to a boil, then reduce heat to medium. 
4. Cover rice halfway with lid, and let cook 15-20 minutes, until most of the water is absorbed.
5. Reduce heat to low. Stir rice into a mound-like pile, and cover with foil inside the pot. Cover the pot completely with the lid and let cook for an additional 15-20 minutes. 
6. Fluff rice and serve.

Recipe Tips

• The amount of Sazon you use will ultimately color your rice. If you would like rice with a deeper color, use 1-2 additional packs of Sazon. 
• If the bottom of the rice gets hard and stuck, it does not mean that you burned your rice; that is known as “pegao.” To many, it is a very tasty part of the rice. It should not be scorched and burnt, rather just hard and toasted.