Puerto Rico · Puerto Rican
Arroz con Gandules
Rice cooked with pigeon peas, sofrito and achiote until the bottom crisps into pegao.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 6
- Difficulty
- Easy
- Course
- Main course
Ingredients
6 servings
- Medium grain rice500 g
- Pigeon peas300 g
- Sofrito4 tbsp
- Achiote oil2 tbsp
- Olives and capers2 tbsp
Preparation
- 1
Warm the achiote oil and cook the sofrito until fragrant.
- 2
Add peas, olives, rice and water, season well.
- 3
Boil uncovered until the liquid reaches the rice line, then cover and steam 20 minutes.
- 4
Uncover, raise the heat briefly to build the pegao.
Nutrition
Nutrition per serving · Calculated
- calories
- 392 kcal
- protein
- 12 g
- carbs
- 68 g
- fat
- 8 g
- fiber
- 6.4 g
- sugars
- 3 g
- sodium
- 560 mg
The ingredient behind this recipe
Pigeon Pea
Caribbean PantryThe Christmas pea of the Caribbean, at the heart of rice and peas.
- Origin
- South Asia via West Africa
- Flavour
- Nutty, mealy, mildly sweet
- Calories / 100g
- 343 kcal
- Seasonality
- November to February
The story behind this ingredient
Gungo peas mark the end of the year in Jamaica and arroz con gandules in Puerto Rico. Drought-tolerant and generous, the plant fed households through hurricane seasons.
This ingredient means something to them
Isabela Rosario
Puerto Rico · Mofongo and sofrito
“A plantain tells you exactly what dish it wants to become.”
Meet the chefMore recipes with this ingredient
Caribbean Culinary Ecosystem