Arroz con Gandules Nicaragüense
A flavorful rice dish cooked with pigeon peas (gandules), seasoned with sofrito, and often incorporating pork or chicken for a hearty and aromatic meal. This is a staple in many Nicaraguan households, especially during celebrations.
🧂 Ingredients
- 2 cups Long-grain white rice
- 1.5 cups Pigeon peas (gandules), canned or fresh
- 3 cups Chicken broth
- 1/2 pound Pork belly or diced pork shoulder(optional)
- 1 medium Onion(finely chopped)
- 1/2 medium Bell pepper (red or green)(finely chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 1 tsp Achiote powder or annatto oil(for color)
- 1/4 cup Cilantro(chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Rinse the rice under cold water until the water runs clear. Drain well.
- 2
If using pork, dice it into small pieces. In a large pot or Dutch oven, cook the pork over medium heat until browned and rendered. Remove the pork and set aside, leaving the rendered fat in the pot.
- 3
Add the chopped onion and bell pepper to the pot. Sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 4
Stir in the tomato paste and achiote powder (or annatto oil). Cook for 1-2 minutes, stirring constantly, until fragrant.
- 5
Add the rinsed rice, pigeon peas, chicken broth, and the reserved cooked pork (if using) to the pot. Stir to combine.
- 6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Do not stir during this time.
- 7
Once the rice is cooked, let it rest, covered, for 5-10 minutes. Fluff the rice with a fork, stir in the chopped cilantro, and season with salt and pepper to taste.
💡 Pro Tips
- ✓For a richer flavor, you can use pork broth or a combination of chicken and pork broth.
- ✓If using fresh pigeon peas, cook them until tender before adding them to the rice.
- ✓Adjust the amount of achiote for desired color.
🔄 Variations
- Add diced chicken breast along with the pork.
- For a vegetarian version, omit the pork and use vegetable broth.
- Some recipes include a bay leaf during cooking for added aroma.