Arroz con Gandules
86kcal5.3g protein6.9g fat0.6g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (rice white) · dairy (rice white) · egg (rice white) · peanut (rice white) · tree nut (rice white) · sesame (rice white) · soy (rice white) · shellfish (rice white) · fish (rice white)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 cup | medium-grain white rice (rinsed and drained) |
| 15 oz | pigeon peas (drained) |
| ⅓ cup | Puerto Rican sofrito |
| 3 oz | bacon (finely chopped) |
| 4 oz | tomato sauce |
| ¼ cup | green olives (sliced) |
| 1 tsp | ground achiote or annatto seasoning |
| 3 cup | water or light stock |
| ½ tsp | dried oregano |
| 1 tsp | salt |
Steps
- saute6 minbacon rendered; sofrito fragrant and softenedRender the bacon in a heavy pot, then add the sofrito and cook until its raw edge disappears. This fat-and-aromatic base seasons every grain later; rushing it leaves the rice tasting like separate ingredients rather than one pot.
- simmer4 mintomato thickened slightly; olives, peas and seasoning evenly distributedStir in tomato sauce, olives, pigeon peas, annatto and oregano and simmer briefly. Concentrating this base before the rice enters prevents excess tomato liquid from making the finished grains sticky.
- mix2 minrice completely coated in seasoned fat and baseAdd the drained rice and fold until every grain is glossy and coated. Do not keep stirring once the cooking liquid is added; agitation releases surface starch and works against the distinct texture this dish needs.
- boil10 minliquid reduced to roughly rice level; small steam holes visibleAdd the water and salt, bring to a lively boil, and cook uncovered until the liquid falls to the level of the rice and steam holes appear. Covering too early traps excess water and gives a wet, heavy pot.
- simmer22 mincovered on low heat; grains tender and separateCover tightly, reduce to low heat and cook without opening or stirring until the rice is tender. The trapped steam now finishes the center of the grains while the bottom has a chance to form a prized crisp layer instead of being repeatedly scraped loose.
- rest10 minoff heat and still coveredRest the pot covered before fluffing gently from the edges. The rest equalizes moisture so the top grains hydrate without turning the bottom into mush, while preserving any pegao that has formed.