Dominican Arroz Con Gandules Recipe

3 min read 13-02-2025

Dominican Arroz Con Gandules Recipe

Are you ready for a culinary journey to the vibrant island of Hispaniola? Today, we're diving into the heart of Dominican cuisine to prepare a classic: Arroz con Gandules. This flavorful rice and pigeon peas dish is a staple at Dominican celebrations and family gatherings, and for good reason! It's incredibly delicious, surprisingly easy to make, and perfect for a comforting weeknight dinner or a festive weekend meal. Let's get cooking!

Ingredients: You'll Need These Simple Staples

This recipe uses readily available ingredients, making it perfect for both beginner cooks and seasoned chefs looking for a delicious, healthy meal.

  • 1 cup pigeon peas (gandules), dried (or 2 cups, canned, rinsed and drained)
  • 1 cup long-grain white rice
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1/2 cup sofrito (store-bought or homemade - recipe below)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon adobo seasoning (recao)
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste
  • Optional: 1/2 cup chopped cilantro for garnish

Homemade Sofrito (optional, but highly recommended):

  • 1/2 cup chopped cilantro
  • 1/2 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 4 cloves garlic, minced

Step-by-Step Cooking Instructions: Easy as 1, 2, 3!

This recipe is surprisingly straightforward, even for those new to homemade cooking.

  1. Prepare the pigeon peas: If using dried pigeon peas, rinse them thoroughly and soak them in water for at least 6 hours, or preferably overnight. Drain the peas before cooking. If using canned, simply rinse and drain.

  2. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and bell peppers; cook for another 3-5 minutes, until slightly tender.

  3. Build the flavor base: Add the sofrito, oregano, adobo, and cumin to the pot. Cook for 1 minute, stirring constantly, to release the fragrant spices.

  4. Combine and simmer: Stir in the rice, diced tomatoes (undrained), pigeon peas, and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.

  5. Fluff and serve: Once cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro, if desired.

Cooking Tips for the Best Arroz con Gandules

  • Don't overcook the rice: Overcooked rice will be mushy. Follow the cooking time closely and avoid lifting the lid during the simmering process.
  • Adjust seasonings to your taste: Feel free to adjust the amount of adobo, oregano, and cumin to your preference.
  • Homemade sofrito is key: While store-bought sofrito works in a pinch, making your own significantly enhances the flavor of the dish.
  • Use good quality broth: The quality of your broth will directly impact the taste of your Arroz con Gandules.

Delicious Variations to Explore

  • Add some heat: Include a pinch of red pepper flakes for a spicier kick.
  • Meat lovers' delight: Add cooked chicken, pork, or chorizo for a heartier meal.
  • Vegetarian twist: Use vegetable broth and add other vegetables like carrots or zucchini.

Nutritional Information (Per Serving, approximate)

This information is based on using dried pigeon peas and varies depending on ingredients and portion size.

  • Calories: Approximately 300-350
  • Protein: 10-12g
  • Fiber: 5-7g

This Dominican Arroz con Gandules recipe is a delicious and satisfying dish that’s perfect for any occasion. Enjoy this taste of the Caribbean in the comfort of your own home! Let us know in the comments how yours turned out!

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