Arroz con Gandules is as Puerto Rican as you can get.
Arroz con gandules is a signature Puerto Rican dish and one of its national dishes. Its recipe calls for a combination of ingredients of rice, pigeon peas, pork and sofrito cooked all together.
A must have dish come Christmas time in Puerto Rico!
- 3 Cups Long Grain White Rice, Rinsed
- 4 Strips Uncured Thick Cut Bacon
- 5 Cups Water
- 15 oz Can Gandules, Drained
- 1/4 Cup Spanish Olives Halved
- 8 oz Tomato Sauce
- 1 TBSP Capers
- 1/2 Cup Sofrito
- 1 TBSP Olive Oil
- 2 Packets Sazón with Coriander and Annatto
- 1 tsp Oregano
Heat a heavy saucepan over medium heat. Slowly cook the bacon until crispy, remove bacon from pan and set aside leaving the drippings in the pan.
Add sofrito, oregano and sazón to the drippings, cook about 3-5 minutes. Add rice to the pan to toast the rice until just beginning to brown, about 3 minutes. Stirring frequently.
Stir in pigeon peas, tomato sauce, capers, olives and water. Stir rice once to combine, do not stir more than once or the rice will become sticky. Bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up.
Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes. Remove saucepan from heat.
Add crispy bacon and fluff rice with fork. Cover pan and let stand 5 minutes.