Arroz con Gandules
Puerto Rican rice with pigeon peas and sofrito.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Render the pork: In a large caldero (heavy pot), heat the achiote oil over medium heat. Add the diced salted pork or bacon and cook until the fat renders and it gets crispy.
- 2
Build the flavor base: Stir in the sofrito, tomato sauce, and sazón packet. Sauté for 3 minutes until fragrant and slightly reduced.
- 3
Add peas and rice: Add the undrained can of gandules and the washed rice. Stir everything together so the rice absorbs the color and flavors of the oil and sofrito.
- 4
Simmer the liquid: Pour in the chicken broth and bring the mixture to a boil. Let it boil uncovered until the liquid evaporates to the level of the rice and crater-like holes appear on the surface.
- 5
Steam to finish: Stir once, cover the pot tightly, reduce heat to the lowest setting, and cook for 25 minutes without lifting the lid. Fluff before serving.
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