Puerto Rican Rice with Pigeon Peas and Ham
This traditional Puerto Rican dish, Arroz Con Gandules, showcases the vibrant flavors of fresh pigeon peas paired with savory bacon and ham. Originating from the renowned cookbook 'Cocina Criolla' by Carmen Aboy Valldejuli, first published in 1954, this recipe embodies the rich culinary heritage of Puerto Rico. With a delightful blend of aromatic ingredients and colorful vegetables, this dish is a perfect centerpiece for family gatherings or festive occasions. Serve it with a side of your favorite protein, and enjoy a taste of authentic Caribbean comfort food that will transport you to the tropical shores of Puerto Rico.
6-8 servings
Servings
181
Calories
16
Ingredients
Ingredients
pigeon peas
1 lb (picked over and rinsed clean (fresh gandules))
water
10 cups (divided)
kosher salt
4 teaspoons (to taste)
bacon
1/2 ounce (minced)
ham
1 ounce (minced)
onion
1 medium (minced)
aji bell pepper
1 (seeded and minced)
green bell pepper
1 (seeded and minced)
tomato
1 medium (minced)
culantro
3 stems (minced)
cilantro
3 stems (minced)
achiote oil
3 tablespoons
tomato sauce
1/4 cup
pimento stuffed olives
3
capers
1/2 teaspoon
long grain white rice
2 1/4 cups
Instructions
1
Start by soaking the pigeon peas in 6 cups of water overnight. Drain and discard the soaking water.
2
In a large covered pot, combine the soaked pigeon peas with 4 cups of fresh water. Bring to a vigorous boil over high heat, then cover, reduce the heat to medium, and let simmer for 30 minutes.
3
After 30 minutes, season the pigeon peas with kosher salt and continue cooking for an additional 15 minutes. Drain the peas, reserving 3 cups of the cooking liquid (add more water if needed to achieve 3 cups). Set aside.
4
While the peas are cooking, heat a Dutch oven over medium heat. Add the minced bacon and ham, cooking until lightly browned and fragrant.
5
Next, add the onion, aji bell pepper, green bell pepper, and tomatoes to the pot. Sauté the vegetables over low heat until they are tender and the tomatoes have broken down, about 8-10 minutes.
6
Stir in the culantro, cilantro, achiote oil, tomato sauce, pimento-stuffed olives, and capers, mixing thoroughly to combine the flavors.
7
Add the cooked pigeon peas and long-grain white rice to the pot, stirring well to incorporate all the elements.
8
Pour in the reserved 3 cups of cooking liquid, and bring the mixture to a boil. Allow it to cook, uncovered, until nearly dry, stirring occasionally to prevent sticking (you'll see little 'volcanoes' in the rice).
9
Once the liquid has mostly evaporated, cover the pot with a tight lid and reduce the heat to the lowest setting. Cook for 30 minutes, turning the rice from the bottom halfway through to ensure even cooking.
10
Optional: For a cleaner flavor, add the pimento-stuffed olives after the final stirring of the rice.
Nutrition Information
6
Fat
26
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the traditional name for Puerto Rican Rice with Pigeon Peas?
The traditional name for this dish is Arroz Con Gandules.
Who is the author of the cookbook where this recipe originated?
The recipe originates from the cookbook 'Cocina Criolla' by Carmen Aboy Valldejuli.
In what year was the recipe for Puerto Rican Rice with Pigeon Peas first published?
It was first published in 1954.
How many servings does this recipe yield?
This recipe yields 6 to 8 servings.
What are the primary proteins used in this rice dish?
The primary proteins used are minced bacon and ham.
How long should I soak the fresh pigeon peas?
The pigeon peas should be soaked in 6 cups of water overnight.
What type of rice is best for Arroz Con Gandules?
Long grain white rice is used for this specific recipe.
How much rice is required for this recipe?
You will need 2 1/4 cups of long grain white rice.
What is the purpose of achiote oil in this recipe?
Achiote oil provides a vibrant color and distinct flavor to the rice.
How long do the pigeon peas need to boil after soaking?
They should simmer for 30 minutes, then another 15 minutes after adding salt.
How much cooking liquid from the peas should be reserved?
You should reserve 3 cups of the cooking liquid.
What vegetables are used in the sofrito base?
The base includes onion, aji bell pepper, green bell pepper, and tomatoes.
What is culantro and is it used in this dish?
Yes, 3 stems of minced culantro are used; it is an aromatic herb common in Caribbean cooking.
Are olives included in this Puerto Rican rice dish?
Yes, the recipe calls for 3 pimento-stuffed olives.
What are the 'volcanoes' mentioned in the instructions?
They are small holes that appear in the rice as the liquid evaporates, signaling it is time to cover the pot.
How long does the rice need to steam once covered?
The rice should be covered and cooked on the lowest setting for 30 minutes.
What is the calorie count per serving?
Each serving contains approximately 181 calories.
How much fat is in a serving of this rice?
There are 6 grams of fat per serving.
How many carbohydrates are in one serving?
One serving contains 26 grams of carbohydrates.
Is there a way to make this recipe vegetarian?
Yes, you can omit the bacon and ham for a vegetarian version of the dish.
What should I do if I don't have enough reserved pea liquid?
You can add fresh water to the reserved liquid to reach the required 3 cups.
When should the pimento-stuffed olives be added for a cleaner flavor?
They can be added after the final stirring of the rice before the last steaming phase.
What herbs are used besides culantro?
The recipe also uses 3 stems of minced cilantro.
How much tomato sauce is needed?
The recipe requires 1/4 cup of tomato sauce.
What kind of pot is recommended for cooking the rice?
A Dutch oven or a large covered pot is recommended for even cooking.
What is the protein content per serving?
There are 5 grams of protein per serving.
What is the significance of Arroz Con Gandules in Puerto Rican culture?
It is a staple comfort food and a centerpiece for family gatherings and festive occasions.
Do you cook the rice covered or uncovered initially?
The rice is cooked uncovered until the liquid has mostly evaporated, then it is covered to steam.
How much capers are included?
The recipe uses 1/2 teaspoon of capers.
Should the rice be turned during the final cooking stage?
Yes, the rice should be turned from the bottom halfway through the 30-minute steaming period.