This cherished dish is a celebration of Puerto Rican cuisine, where fragrant rice is cooked with pigeon peas and a medley of aromatic spices, creating a symphony of flavors. Originating from the cultural heart of Puerto Rico, Arroz con Gandules encapsulates the essence of rich traditions and vibrant island ingredients. Join us as we guide you through crafting this delightful masterpiece, inviting you to savor the authentic taste of Puerto Rico’s beloved culinary treasures.
- 2 cups long-grain rice
- 1 cup pigeon peas (gandules verdes), canned or cooked
- 1/2 cup diced ham
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon saffron threads (optional)
- 4 cups chicken broth
- Salt and pepper, to taste
- In a large skillet or paella pan, heat the olive oil over medium heat.
- Add the diced ham and sauté until it starts to brown.
- Stir in the diced bell pepper, onion, and minced garlic. Cook until they become soft and fragrant.
- Add the ground cumin, ground coriander, ground turmeric, and saffron threads (if using). Cook for a few minutes to release their flavors.
- Rinse the rice under cold water until the water runs clear. Drain the rice.
- Add the rice to the skillet and stir to coat it with the spices and vegetables.
- Pour in the chicken broth and add the pigeon peas. Mix well.
- Season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Once done, fluff the Arroz con Gandules with a fork.
- Serve hot and savor the rich flavors of Puerto Rican cuisine.