Arroz con Gandules
Arroz con Gandules is the national dish of Puerto Rico and a cornerstone of the local cuisine. This flavorful rice dish is made with pigeon peas and sofrito, a characteristic spicy tomato base. The dish is traditionally prepared for festive occasions and family gatherings, as it is a filling and flavorful dish. Its origin stems from a combination of Spanish, African, and indigenous Taino influences, making it one of the best examples of Caribbean cuisine. Arroz con Gandules is often accompanied by roasted pork or avocado, but it is also a delicious and nutritious vegetarian dish on its own.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the rice in a strainer under cold water until the water runs clear. This helps remove excess starch, ensuring fluffier rice.
2
Finely chop the onion, garlic, and bell pepper.
3
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté for 3-4 minutes, until softened.
4
Add the sofrito and garlic, then stir well to combine. Cook for another 2 minutes, allowing the flavors to meld.
5
Sprinkle in the smoked paprika, cumin, oregano, salt, and black pepper. Stir well to bloom the spices.
6
Add the rice and toast for 1-2 minutes, ensuring each grain is coated with the flavorful mixture.
7
Pour in the water or chicken broth, then stir. Add the pigeon peas (gandules) and green olives.
8
Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.
9
Remove from heat and let it rest, covered, for 5 minutes.
10
Before serving, garnish with fresh, chopped cilantro. Serve hot!
