Arroz con Gandules

🧂 Ingredients

• 3 cups Long-grain white rice(Rinsed thoroughly under cold water until water runs clear, then drained.)
• 1 15-ounce can Pigeon peas(Drained and rinsed, reserving the liquid if desired for extra flavor.)
• 1/2 cup Sofrito(Homemade or store-bought. This is a flavor base of blended aromatics like onions, peppers, and garlic.)
• 2 packets Sazón seasoning(Look for packets containing achiote (annatto) for color and flavor.)
• 3 tbsp Achiote oil (annatto oil)(Provides a vibrant orange-red color and a subtle earthy flavor. Can be infused at home or purchased.)
• 12 Green olives(Pitted, roughly chopped.)
• 1 tbsp Capers(Drained.)
• 200 g Pork shoulder or ham(Diced into small, approximately 1/2-inch pieces. Pork shoulder is preferred for its richness.)
• 3.5 cups Water or chicken broth(Adjust liquid based on rice type and desired consistency. Broth adds more depth of flavor.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Heat the achiote oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the diced pork and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes. This renders some fat and builds flavor.

   ⏱️ 7 minutes
2. 2

   Reduce heat to medium (around 175°C / 350°F). Add the sofrito to the pot and cook, stirring constantly, until fragrant and slightly softened, about 2-3 minutes. Stir in the Sazón packets until well combined and the mixture is a vibrant color.

   ⏱️ 3 minutes
3. 3

   Add the drained pigeon peas, chopped olives, and capers to the pot. Stir to combine with the sofrito mixture and cook for another 2 minutes, allowing the flavors to meld.

   ⏱️ 2 minutes
4. 4

   Add the rinsed and drained long-grain rice to the pot. Stir gently to coat the rice grains with the oil and sofrito mixture. Cook for 1-2 minutes, stirring occasionally, until the rice grains appear slightly translucent.

   ⏱️ 2 minutes
5. 5

   Pour in the water or chicken broth. Add salt and pepper to taste. Stir everything together thoroughly to ensure even distribution of ingredients. Bring the liquid to a rolling boil.

   ⏱️ 3 minutes
6. 6

   Once boiling, give the mixture one final stir. Immediately reduce the heat to the lowest setting possible (simmer, around 95°C / 200°F). Cover the pot tightly with a lid, ensuring a good seal. If your lid isn't tight, you can place a piece of aluminum foil over the pot before putting the lid on.

   ⏱️ 1 minute
7. 7

   Let the rice cook undisturbed for 25-30 minutes. Resist the urge to lift the lid or stir, as this releases steam and can make the rice gummy. The steam is crucial for cooking the rice evenly.

   ⏱️ 30 minutes
8. 8

   After 25-30 minutes, turn off the heat but leave the pot covered on the stove for another 10 minutes. This allows the rice to finish steaming and become perfectly fluffy. Then, remove the lid and gently fluff the rice with a fork, incorporating the ingredients from the bottom. Serve hot.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Rinsing the rice is essential to remove excess starch, preventing a sticky texture.
• ✓Do not stir the rice once the lid is on; this is key to achieving separate grains and the coveted 'pegao' (crispy bottom layer).
• ✓The quality of your sofrito significantly impacts the final flavor. Use a fresh, well-seasoned sofrito.
• ✓For extra flavor, you can use the reserved liquid from the pigeon pea can, but be mindful of added salt.
• ✓To achieve 'pegao', ensure your heat is low and consistent during the simmering stage, and don't stir.

🔄 Variations

• Substitute diced ham or smoked ham hocks for the pork for a different flavor profile.
• Add diced bell peppers (green, red, or yellow) along with the sofrito for extra color and sweetness.
• Include a bay leaf during the simmering stage for an added aromatic note.
• For a vegetarian version, omit the pork and use vegetable broth.

🥗 Nutrition

Per serving