Arroz con Gandules Costarricense
A flavorful and aromatic rice dish featuring pigeon peas, often cooked with pork or chicken, and seasoned with a blend of traditional Costa Rican spices. This dish is a staple for celebrations and family gatherings.
🧂 Ingredients
- 2 cups Long-grain white rice
- 1.5 cups Pigeon peas(canned or cooked from dried)
- 200 g Pork shoulder(diced into small cubes (optional))
- 2 boneless, skinless Chicken thighs(diced (optional))
- 1 medium Yellow onion(chopped)
- 1/2 medium Red bell pepper(chopped)
- 3 cloves Garlic(minced)
- 1/2 cup Tomato sauce
- 3 cups Chicken broth
- 2 tablespoons Sofrito (or a mix of culantro, cilantro, oregano)
- 1 teaspoon Achiote powder or annatto oil(for color)
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
👨🍳 Instructions
- 1
If using pork or chicken, heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the meat on all sides. Remove meat and set aside.
- 2
Add chopped onion and bell pepper to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato sauce, sofrito (or herbs), and achiote powder/oil. Cook for 2 minutes, stirring constantly.
- 4
Return the browned meat to the pot (if using). Add the rinsed rice and stir to coat it with the mixture. Pour in the chicken broth and add the pigeon peas.
- 5
Bring the mixture to a boil. Season with salt and pepper. Reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 6
Let the rice rest, covered, for 5-10 minutes off the heat. Fluff with a fork before serving.
💡 Pro Tips
- ✓If using dried pigeon peas, soak them overnight and cook them until tender before adding to the rice.
- ✓Salsa Lizano can be used as a seasoning alternative or addition.
- ✓For a vegetarian version, omit the meat and use vegetable broth.
🔄 Variations
- Add diced ham or bacon for extra flavor.
- Incorporate other vegetables like corn kernels or diced carrots.