Ingredients:

  • 1 medium green bell pepper, finely chopped (approx. 1 cup)
  • 1 medium red bell pepper, finely chopped (approx. 1 cup)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 2 ají dulce peppers (or 1/2 jalapeño, seeded and minced), optional
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 4 slices bacon, diced (or 4 oz cubed ham)
  • 1 packet sazón with achiote (about 1.5 tsp)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 (15-ounce) can pigeon peas (gandules), drained and rinsed (425g)
  • 2 cups long-grain rice, rinsed (400g)
  • 3 cups chicken broth (710ml)
  • 1 (8-ounce) can tomato sauce (225g)
  • Salt and freshly ground black pepper to taste
  • fresh cilantro sprigs (optional garnish)

Instructions:

  1. Combine bell peppers, onion, garlic, ají dulce (or jalapeño), and cilantro in a food processor and pulse until finely chopped (but not pureed). Alternatively, finely chop everything by hand to prepare the Sofrito.
  2. Heat olive oil in a large pot over medium heat. Add diced bacon (or ham) and cook until crisp. Add sofrito and cook, stirring occasionally, until softened, about 5-7 minutes. Sauté Bacon and Sofrito.
  3. Stir in sazón, oregano, cumin, and turmeric. Cook for 1 minute, stirring constantly, until fragrant. Add drained pigeon peas and stir to combine spices and Gandules.
  4. Add rinsed rice, chicken broth, and tomato sauce to the pot. Season with salt and pepper to taste. Bring to a boil rice and liquids.
  5. Once boiling, reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Do not stir during cooking. Simmer and cook.
  6. Remove from heat and let the rice rest, covered, for 10 minutes. Fluff with a fork before serving. Rest and Fluff.
  7. Garnish with fresh cilantro sprigs, if desired. Garnish and Serve this delicious arroz con gandules recipe.