Arroz con gandules is a combination of rice,

pigeon pea The pigeon pea (''Cajanus cajan'') is a perennial legume from the family Fabaceae native to the Old World. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, South ...

s, and pork, cooked in the same pot with

sofrito (Spanish, ), ( Catalan), (Italian, ), or (Portuguese, ) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed o ...

. This is Puerto Rico's national dish along with roasted pork.

Preparation

This dish is mainly served during Christmas season or for special occasions. The ''sofrito'' is the most important part of seasoning the rice. In Puerto Rican cooking sofrito, which is used as a base in many recipes, typically consists of the following ingredients: '' Recao'', cilantro, onions, garlic, ''aji dulce'' peppers, cubanelle peppers, and roasted tomatoes. Sofrito is blended into a watery or paste consistency. The idea is for the rice to absorb the sofrito for maximum flavor. Tomatoes are typically roasted the day of as the rest of the ingredients can be prepared together days in advance. The tomatoes are squeezed through a fine strainer discarding the seeds and skin. The day of cooking the first step is cooking the pigeon peas if they are being prepared from dried form or fresh, although the canned and frozen variety are widely available in Latino markets or supermarkets in cities where there is a significant Puerto Rican population. In a separate pot, annatto seeds are heated with an oil such as olive oil, or lard. The oil is strained and seeds are discarded. Annatto oil gives the rice a distinctive yellow/orange color.

Salt pork Salt pork is salt-cured pork. It is usually prepared from pork belly, or, more rarely, fatback. Salt pork typically resembles uncut side bacon, but is fattier, being made from the lowest part of the belly, and saltier, as the cure is stronger ...

, ham, smoked ham hocks, bacon,

salchichón Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination.chorizo is added alone or in combination. The sofrito is also sauteed in the annatto oil to release the aromatics and cooked until most of the water has evaporated while stirring gently. A mix of manzanilla olives,

piquillo pepper The piquillo pepper is a variety of chili, ''Capsicum annuum'', having a sweet taste with little to no heat, fruits about 7 cm long, well suited for growing in pots, that is traditionally grown in Northern Spain near the town of Lodosa. Its name ...

s, and capers fermented together called alcaparrado is added with bay leaves are then added and cooked until sauce is thick almost to a paste. Rice, pigeon peas, salt, black pepper, cumin, and in some recipes '' orégano brujo'' and

coriander seed Coriander (;

s are then added and stirred until the rice is coated with sofrito.

Broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

is then poured into the pot and cooked on high heat then lowered once boiling starts and covered with a

plantain leaf Cooking bananas are banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains (/ˈplæntɪn/, /plænˈteɪn/ ...

and lid. Plantain leaves give the rice more flavor, aroma and helps cook quicker. In the countryside this is cooked over open fire pit sometimes in clay pots that help boost the flavor. Arroz con gandules y pollo

References

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Arroz con gandules recipe

{{Legume dishes Christmas food Puerto Rican cuisine Latin American rice dishes Legume dishes Latin American pork dishes

Preparation

See also

References

External links