Are you craving a vibrant, flavorful dish that's surprisingly simple to make? Then look no further! This Arroz con Gandules recipe is your ticket to a delicious and authentic taste of Puerto Rico. Perfect for a quick weeknight dinner or a special occasion, this recipe is a celebration of simple, fresh ingredients transformed into a truly unforgettable meal. Get ready to impress your family and friends with this easy-to-follow, homemade cooking masterpiece!
Ingredients:
- 1 cup pigeon peas (gandules), dried (or 2 cups canned, drained and rinsed)
- 1 cup long-grain white rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped (optional, for extra color and sweetness)
- 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 adobo seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro, for garnish (optional)
Homemade Sofrito (Optional, but Recommended):
- 1/2 cup chopped cilantro
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1 teaspoon olive oil
Instructions:
Preparing the Pigeon Peas:
- Dried Gandules: If using dried pigeon peas, rinse them thoroughly and soak them in water for at least 6 hours, or preferably overnight. Drain before cooking. This step is crucial for proper texture.
- Canned Gandules: If using canned, simply drain and rinse well.
Cooking the Arroz con Gandules:
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Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
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Add Sofrito and Spices: Stir in the sofrito, adobo seasoning, salt, and pepper. Cook for 2-3 minutes, stirring constantly, until the sofrito is well combined and fragrant. This step builds the foundation of the dish’s amazing flavor.
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Combine Ingredients: Add the rice, drained pigeon peas, and diced tomatoes (undrained) to the pot. Stir well to combine all the ingredients.
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Add Broth and Simmer: Pour in the 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. Do not lift the lid during this time!
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Fluff and Serve: Once the rice is cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving. Garnish with fresh cilantro, if desired.
Tips for the Best Arroz con Gandules:
- Don't lift the lid: Resist the urge to peek while the rice is simmering! This allows the steam to cook the rice evenly.
- Adjust seasoning: Taste and adjust the seasoning according to your preference. You might need more salt, pepper, or adobo depending on your taste.
- Use good quality broth: The broth significantly impacts the flavor of the dish. Homemade broth is best, but a good quality store-bought broth works well too.
Variations:
- Spicy Arroz con Gandules: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicier kick.
- Ham or Pork Arroz con Gandules: For a heartier dish, add cooked ham or pork shoulder during the simmering stage.
- Vegetarian Arroz con Gandules: Simply substitute vegetable broth for chicken broth.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 Protein: 8-10g Carbohydrates: 50-60g Fat: 5-7g
This delicious and easy Arroz con Gandules recipe is a perfect example of how simple ingredients can create a truly memorable meal. Enjoy this healthy meal, quick dinner idea and best recipe that’s sure to become a family favorite!