What is always so exciting is to explore the cuisine of another country. This month I am exploring the cuisine of Puerto Rico with my students. Unfortunately I have never been to Puerto Rico, but my Dad did several times. His stories were so exciting and the best was when the Maitre D’ almost lit the ceiling of the restaurant on fire as they flambed a dish at the table. It is a magical place with wonderful food and beautiful ingredients that grow on trees right outside your door.
I have wanted to go since I was a little kid. Maybe when my kids are older we will all get to go there, but until then we can enjoy the traditional food. Arrozo Con Gandules is a staple dish that can be served with chicken, pork, beef and fish. It’s a celebratory dish usually served at Christmas time, but is perfect anytime. It starts with a paste called recaito that is full of flavor and I will post that recipe too.
Enjoy!
Avec Amour, Victoria and Alexander
ARROZ CON GANDULES
PUERTO RICAN RICE WITH PIGEON PEAS
1 Tablespoon Olive Oil
1 Large Onion, diced
1/3 Cup Recaito
3 Cups Water
1 Packet Sazón con Achiote y Culantro
1 Cube Chicken Bouillon
2 Tablespoons Tomato Paste
1/2 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
1/2 Bunch Cilantro, chopped
2-3 Bay Leaves
1/4 Cup Pimento Stuffed Olives
1/4 Cup Capers
15 Ounce Can Pigeon Peas/Gandules, drained and rinsed
2 Cups Long Grain Rice
1.Heat a large pot over medium heat, and add your olive oil, sauté the onion until tender, add reciato. Stir constantly with a wooden spoon until fragrant and tender, but not camerlized.
2. Next add in the Sazon, tomato paste and chicken bouillon. Stir to combine.
3. Add in the drained pigeon peas, Basil, oregano, bay leaves, and water, add the cilantro, olives, capers and stir. Allow the liquid to come up to a boil.
4. Once the mixture is boiling, add the rice. Stir the rice to get it submerged and to distribute the pigeon peas throughout.
5. Cover, lower the flame to low, and allow it to steam for 20-25 minutes. It’s done when all the liquid is absorbed and the grains are fluffy and fully cooked. Fluff with a fork. Serve with a few sprigs of cilantro as a garnish.
This recipe freezes very well. To reheat, transfer into a microwave safe bowl and sprinkle with a little cold water. Microwave for 45 second bursts, stirring occasionally until the rice is hot.
Arroz Con Gandules from Alexandersmom.com
Equipment
- Large Pot
Ingredients
- 1 Tablespoon Olive Oil
- 1 Large Onion, diced
- 1/3 Cup Recaito, fresh is best
- 3 Cups Water
- 1 Packet Sazon Culantro y Achiote
- 1 Cube Chicken Bullion
- 2 Tablespoons Tomato Paste
- 1/2 teaspoon Dried Basil
- 1/2 teaspoon Dried Oregano
- 1/2 Bunch Cilantro
- 2 Bay Leaves
- 1/4 Cup Pimento Stuffed Olives
- 1/4 Cup Capers
- 15 Ounce Can Pigeon Peas, drained and rinsed
- 2 Cups Long Grain Rice
Instructions
- 1.Heat a large pot over medium heat, and add your olive oil, sauté the onion until tender, add reciato. Stir constantly with a wooden spoon until fragrant and tender, but not camerlized.2. Next add in the Sazon, tomato paste and chicken bouillon. Stir to combine.3. Add in the drained pigeon peas, Basil, oregano, bay leaves, and water, add the cilantro, olives, capers and stir. Allow the liquid to come up to a boil.4. Once the mixture is boiling, add the rice. Stir the rice to get it submerged and to distribute the pigeon peas throughout.5. Cover, lower the flame to low, and allow it to steam for 20-25 minutes. It's done when all the liquid is absorbed and the grains are fluffy and fully cooked. Fluff with a fork. Serve with a few sprigs of cilantro as a garnish. This recipe freezes very well. To reheat, transfer into a microwave safe bowl and sprinkle with a little cold water. Microwave for 45 second bursts, stirring occasionally until the rice is hot.