Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)
Arroz Con Gandules, or Puerto Rican Rice with Pigeon Peas, is a vibrant and flavorful dish that embodies the essence of Latin cuisine. This one-pot wonder combines fluffy long-grain rice and tender pigeon peas, all infused with aromatic spices like cumin and oregano. Perfect for family gatherings or weeknight dinners, this dish not only delivers on taste but also offers nutritional benefits thanks to its high fiber and protein content. With straightforward preparation steps, even novice cooks can master this recipe. Bring the rich culinary traditions of Puerto Rico to your table with this hearty meal that can be enjoyed as a main or side dish.
Ingredients
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 can (15 oz) pigeon peas, drained
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
Instructions
- 1
In a large pot or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion and bell pepper until soft (about 5 minutes), then add minced garlic and cook for another minute.
- 2
Stir in dried oregano and cumin, cooking for an additional 2 minutes to enhance flavors.
- 3
Add the long-grain rice to the pot and stir frequently for about 2 minutes until slightly toasted. Pour in the chicken broth and increase heat to bring it to a boil.
- 4
Once boiling, add the drained pigeon peas and stir well before reducing heat to low. Cover tightly with a lid.
- 5
Simmer on low heat for about 20-25 minutes or until all liquid is absorbed; do not lift the lid during cooking.
- 6
Remove from heat but keep covered for an additional 5 minutes. Fluff gently with a fork before serving.
Cook it from the original
This recipe comes from bazarecipe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bazarecipe.com