Arroz con gandules along with pernil is the national dish of Puerto Rico. It’s a combination of rice and pigeon peas cooked with aromatic sofrito, herbs and spices. No matter the occasion, you will always find a caldero of arroz con gandules at every party or family gathering.
What is arroz con gandules?
Arroz con gandules is a savory dish made with yellow rice and pigeon peas. To achieve its traditional yellow color, achiote oil is added but you can also use sazón. Achiote is annatto in Spanish. Other ingredients like sofrito, herbs and spices give this delicious dish bold flavor!
How to make arroz con gandules
Everyone has their own version of arroz con gandules. Authentic arroz con gandules typically has ham or bacon in it. However, I prefer to omit the pork. It’s healthier and honestly tastes just as good! But you decide what works best for you!
To cook the arroz con gandules you will need a caldero. A caldero is an aluminum pot with rounded sides, a tight fitting lid and superior heat distribution. Calderos are used to cook rice, beans, braise meat and also simmer stews and soups. Basically, you can cook ANYTHING in a caldero and every hispanic household has one.
First, place your caldero over medium heat and add your aromatics. Next, add the water or stock and seasonings. Taste and adjust seasonings, if necessary. The liquid should be heavily seasoned to ensure very flavorful rice! Then, add gandules, olives, and rice. Bring to a boil, cover and reduce heat to low. Allow the rice to cook for 25 minutes, covered.
For the full detailed recipe click here: Arroz con Gandules.
