Classic Arroz Con Gandules: the Heart of Puerto Rico on Your Plate

Ingredients

• 1/4 cup (60 ml) olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons (30 g) fresh cilantro, chopped
• 1 teaspoon (5 g) ground cumin
• 1 teaspoon (5 g) dried oregano
• 2 cups (400 g) long-grain rice, rinsed
• 1 can (15 oz/425 g) pigeon peas (gandules), drained and rinsed
• 4 cups (1 L) chicken broth (or vegetable broth for a vegetarian option)
• 1 tablespoon (15 g) tomato paste
• 1/2 teaspoon (3 g) saffron threads (or 1 teaspoon turmeric as a substitute)
• Salt and pepper to taste

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add onion and green pepper; sauté until soft.

2. 2

   Stir in garlic, cilantro, cumin, and oregano; cook until fragrant.

3. 3

   Stir in the rinsed rice, ensuring it is evenly coated with the sofrito.

4. 4

   Add pigeon peas, chicken broth, tomato paste, and saffron (or turmeric). Season with salt and pepper.

5. 5

   Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes. Avoid lifting the lid to check during cooking.

6. 6

   Remove from heat and let rest for 5 minutes. Fluff rice with a fork before serving.