Arroz con Gandules - Rice & Pigeon Peas
- About this Recipe
- More Recipes like this
Caribbean Celebration Food
Arroz con Gandules is the meal everyone in the Caribbean enjoys for the holidays or other celebrations with family and friends. After all, rice and pigeon peas is the classic holiday meal.
This Arroz con Gandules recipe only needs a few essential GOYA® pantry staples, so your family can make Arroz con Gandules for celebrations all year round.
Ingredients
¼ lb.
country ham, cubed
½
green bell pepper, chopped (about ½ cup)
½
yellow onion, chopped (about ½ cup)
1 tbsp.
GOYA® Minced Garlic
2 tsp.
finely chopped fresh cilantro
1 tsp.
GOYA® Oregano
1½ cups
GOYA® Medium Grain Rice
1 can (15 oz.)
GOYA® Green Pigeon Peas
Directions
Step 1
Heat oil in a medium, heavy saucepan over medium-high heat. Add ham to pan; cook until brown, about 5 minutes. Stir in peppers and onions; cook, stirring occasionally, scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes. Add sazón, garlic, cilantro and oregano. Cook until fragrant, about 30 seconds.
Step 2
Add rice to pan. Cook, stirring frequently, until coated in oil and toasted, about
1 minute. Stir in pigeon peas, tomato sauce, olives and 1½ cups water; using a wooden spoon, stir once and bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up.
Step 3
Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes. Remove saucepan from heat. Gently fluff rice with fork. Cover pan and let stand 5 minutes.
The crust of rice that forms on the bottom of the pot is a delicacy referred to in Puerto Rico as pegao. Once the rice is served, the pegao is scraped out and distributed as a treat. To achieve the perfect crust – caramelized and crunchy, but not burnt –once the water has evaporated, scrape the bottom of pan with the wooden spoon, making sure to dislodge any stuck bits [Step 2]. This will prevent the rice from burning. Then, allow the rice to cook over medium-low heat, and refrain from shaking the pot or lifting the lid. This will ensure an even distribution of heat on the bottom of the pot, which, in turn, allows the perfect pegao to form.
New from Goya
Recipe Tags
Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Under 60 on recipe-filter Christmas on recipe-filterRecipe Reviews
Peter DiGenova
This is an exceptional recipe, I'm vegan and I simply replaced the ham with smokey temphe (I used Tofurky brand). It's difficult to cook the rice perfectly however if you tend to it during the simmer time covered it has a slightly dryer consistency than risotto. Very flavorful as is I topped with nutritional yeast and hot pepper flakes, excellent!
View All (3)