Arroz con Gandules (Pigeon Peas Rice)
Arroz con Gandules (Pigeon Peas Rice)
Ingredients
For the Arroz con Gandules
- 4 ounces bacon, diced
- 4 ounces smoked ham, diced
- 1/2 cup homemade sofrito
- 1 packet sazon seasoning
- 1 teaspoon adobo seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 15 ounces pigeon peas, 1 can, drained and rinsed
- 2 cups long grain white rice, rinsed
- 3 cups chicken broth
- 1/4 cup fresh cilantro, loosely packed, for cooking
- 1 banana leaf, about 12x12 inches
For Garnish
- 2 tablespoons fresh parsley, chopped, or fresh cilantro
Instructions
- 1
Dice the bacon and smoked ham into small, bite-sized pieces.
⏱️ 5 min
- 2
Place a large pot or caldero over medium heat. Add the diced ham and bacon to the pot and cook until crispy and the fat has rendered. This should take about 8-10 minutes. Once cooked, use a slotted spoon to remove the crispy meat from the pot, leaving the rendered fat behind. Set the crispy meat aside.
⏱️ 10 min
- 3
Add the homemade sofrito to the pot with the rendered fat. Cook the sofrito for about 5 minutes, stirring occasionally, until fragrant and slightly darkened.
⏱️ 5 min
- 4
Stir in the sazon seasoning, adobo seasoning, paprika, garlic powder, and dried oregano. Mix thoroughly with the sofrito and fat, cooking for 1 minute until aromatic.
⏱️ 1 min
- 5
Add the drained and rinsed pigeon peas to the pot. Stir everything together and allow the mixture to simmer for 10 minutes to let the flavors meld. Return the crispy bacon and ham to the pot.
⏱️ 10 min
- 6
Add the rinsed white rice to the pot, followed by the chicken broth. Stir gently to combine.
⏱️ 2 min
- 7
Place the loosely packed fresh cilantro into the liquid. Bring the entire mixture to a light boil over medium-high heat.
⏱️ 5 min
- 8
Once boiling, carefully remove the bunch of cilantro from the pot and discard it.
⏱️ 1 min
- 9
Briefly pass the banana leaf over an open flame (e.g., a gas burner or a hot pan) for a few seconds on each side until it becomes pliable and slightly darker. This softens the leaf and releases its aromatic oils.
⏱️ 2 min
- 10
Place the softened banana leaf directly on top of the boiling rice mixture in the pot. Reduce the heat to low, cover the pot tightly with a lid, and cook for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 25 min
- 11
Once cooked, remove the banana leaf. Fluff the Arroz con Gandules with a fork. Garnish with fresh chopped parsley or cilantro before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz con Gandules (Pigeon Peas Rice)
Ingredients
For the Arroz con Gandules
- 4 ounces bacon, diced
- 4 ounces smoked ham, diced
- 1/2 cup homemade sofrito
- 1 packet sazon seasoning
- 1 teaspoon adobo seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 15 ounces pigeon peas, 1 can, drained and rinsed
- 2 cups long grain white rice, rinsed
- 3 cups chicken broth
- 1/4 cup fresh cilantro, loosely packed, for cooking
- 1 banana leaf, about 12x12 inches
For Garnish
- 2 tablespoons fresh parsley, chopped, or fresh cilantro
Instructions
- 1
Dice the bacon and smoked ham into small, bite-sized pieces.
⏱️ 5 min - 2
Place a large pot or caldero over medium heat. Add the diced ham and bacon to the pot and cook until crispy and the fat has rendered. This should take about 8-10 minutes. Once cooked, use a slotted spoon to remove the crispy meat from the pot, leaving the rendered fat behind. Set the crispy meat aside.
⏱️ 10 min - 3
Add the homemade sofrito to the pot with the rendered fat. Cook the sofrito for about 5 minutes, stirring occasionally, until fragrant and slightly darkened.
⏱️ 5 min - 4
Stir in the sazon seasoning, adobo seasoning, paprika, garlic powder, and dried oregano. Mix thoroughly with the sofrito and fat, cooking for 1 minute until aromatic.
⏱️ 1 min - 5
Add the drained and rinsed pigeon peas to the pot. Stir everything together and allow the mixture to simmer for 10 minutes to let the flavors meld. Return the crispy bacon and ham to the pot.
⏱️ 10 min - 6
Add the rinsed white rice to the pot, followed by the chicken broth. Stir gently to combine.
⏱️ 2 min - 7
Place the loosely packed fresh cilantro into the liquid. Bring the entire mixture to a light boil over medium-high heat.
⏱️ 5 min - 8
Once boiling, carefully remove the bunch of cilantro from the pot and discard it.
⏱️ 1 min - 9
Briefly pass the banana leaf over an open flame (e.g., a gas burner or a hot pan) for a few seconds on each side until it becomes pliable and slightly darker. This softens the leaf and releases its aromatic oils.
⏱️ 2 min - 10
Place the softened banana leaf directly on top of the boiling rice mixture in the pot. Reduce the heat to low, cover the pot tightly with a lid, and cook for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 25 min - 11
Once cooked, remove the banana leaf. Fluff the Arroz con Gandules with a fork. Garnish with fresh chopped parsley or cilantro before serving.
⏱️ 2 min