2020-08-13 / test@t

Puerto Rican Pigeon Pea Rice

Pigeon pea rice - arros con gandules - is the national dish of Puerto Rico, while pigeon peas are native to India, but cultivated in all countries with subtropical climates. Arros con gandules are traditionally prepared with meat products - ham, pork, bacon, smoked sausage, always adding red peppers and olives.

Ingredients

50 ml olive oil
40 g of bacon
40 g sausage
100 g sofrito
400 g pigeon peas (canned, washed and dried)
50 g Spanish olives
5 g tomato paste
3 g ground oregano
3 g ground cumin
a mixture of spices (salt, coriander, cumin, oregano, garlic powder, black pepper, ashiota)
0.2 l of water
2 bay leaves

STEP-BY-STEP COOKING RECIPE

Step 1

To cook Puerto Rican rice and pigeon peas, first heat the oil in a wide saucepan over high heat.

Step 2

Add bacon and cook until crispy. Add the sausage and continue cooking until brown. Mix in sofrito and cook for another minute. Add peas, olives, tomato paste, oregano, cumin and spice mixture and stir slightly.

Step 3

Add water, season with salt and pepper and bring to a boil. Stir in rice and bring to a boil again.

Step 4

Reduce the temperature and cover the pot with a lid. Cook over low heat for 30-40 minutes, stirring occasionally, until rice is tender.

Cooking time

1h 10m

Servings

Catalog