Puerto Rican Arroz con Gandules (Rice with Pigeon Peas)

Ingredients:

•4 cups medium grain rice

•6 tbsps oil

•4 oz cooking ham or pork

•1 tbsp pimientos

•6-10 spanish olives

•4 oz of sofrito

•1 can of tomato sauce

•1 packet sazón con culantro y achiote

•2 packet of chicken broth

•1 bay leaf

•1 tsp garlic powder

•Banana Leaf (found at frezer by Goya products at most of super markets).

•1 tsp - 2 tsp of salt

•1 can gandules (pigeon peas)

• about 4 cups water (maybe a bit less) + the liquid from the can of gandules

🔪 Instructions:

1. Heat the oil in a large pot or caldero over medium heat.
   Add diced pork or ham now if using and sauté until lightly browned.

2. Add sofrito and tomato sauce.
   Sauté for 2 minutes until fragrant.

3. Add the seasonings.
   Stir in the Sazón and bay leaves.

4. Add the gandules and olives.
   Stir everything well to combine with the seasonings and sofrito.

5. Add the rice and stir to coat.
   Let the rice toast slightly for 1–2 minutes for extra flavor.

6. Add the water.
   Bring to a boil. Taste the broth and adjust seasoning (salt) as needed.

7. Reduce heat to low.
   Cover the pot and simmer for about 25–30 minutes or until liquid is absorbed. Then add a couple pieces of the banana leaf on top of the rice to cover all the rice and let it cook for another 20 minutes.
   Try not to stir while it’s cooking — let it steam until the rice is fully cooked.

Arroz congandules

These are the Goya products that I personally use, you can find goya products at any supermarket BUT Feel free to use the brand of your choice.

✅ Tips:

• Use a caldero (cast aluminum pot) for best results and a crispy bottom layer called pegao.

• when add in water lay down the spoon on top of the rice holding the other end of the spoon and the water shuold cover the Spoon.

• If rice isn’t fully tender after 30 minutes, sprinkle a little more water and cover for another 5–10 minutes.