Arroz con Gandules
Puerto Rico's national rice dish: long-grain rice simmered with pigeon peas, sofrito, sazon, and olives in a richly seasoned one-pot preparation that is savory and deeply satisfying.
Ingredients
- 3 tbsp vegetable oil
- 1/4 cup sofrito (store-bought or homemade)
- 8 oz tomato sauce
- 2 packets sazon seasoning (1 packet each)
- 1 tsp adobo seasoning
- 1/2 tsp dried oregano
- 15 oz canned pigeon peas (gandules), drained
- 1/2 cup manzanilla olives (with pimentos), halved
- 3 cups long-grain white rice, rinsed
- 4 cups water
- 1 tsp kosher salt
- 2 bay leaves
Instructions
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1
Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1/4 cup sofrito (store-bought or homemade) and cook, stirring, for 2 to 3 minutes until fragrant.
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2
Stir in 8 oz tomato sauce, 2 packets sazon seasoning (1 packet each), 1 tsp adobo seasoning, and 1/2 tsp dried oregano. Cook 2 minutes, stirring often.
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3
Add 15 oz drained canned pigeon peas (gandules) and 1/2 cup halved manzanilla olives (with pimentos), stirring to combine with the sauce.
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4
Add 3 cups rinsed long-grain white rice to the pot and stir to coat. Pour in 4 cups water, add 1 tsp kosher salt and 2 bay leaves, and stir once.
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5
Bring to a boil over medium-high heat. Once boiling, stir once, reduce heat to low, cover tightly, and cook for 20 minutes without lifting the lid.
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6
Remove from heat and let stand, covered, for 5 minutes. Remove bay leaves, fluff with a fork, and serve.