Arroz con Gandules (Pigeon Peas Rice)

Arroz con Gandules was the first dish my mom ever taught me to cook.  I have been making it since I was 14 years old.  Most people are intimidated by the process, but I can assure you that it's really not that complicated.  I will walk you thru step by step, and you will have the best dish ever. The best pot to use for the rice is a Caldero.  You can find it at any Hispanic store. Here we go!

 

Ingredients:

4 cups of medium size rice (rinsed)

3 cups of water

1 can of pigeon peas

1/4 cup of sliced alcaparrado-capers (optional)

1 can of tomato sauce

5 tbsp of oil

3 tbsp of sofrito (mix of onions, sweet peppers, garlic, cilantro,culantro)

1 Goya chicken bouillon packet

1 culantro and achiote (Goya Sazon packet of coriander and annatto )

1/2 cup diced Kielbasa or Chorizo

salt to taste

In a pot add the pigeon peas, capers, tomato sauce, oil, sofrito, chicken bouillon, culantro and achiote envelope and Kielbasa or Chorizo.  The Kielbasa or Chorizo will give the rice a great flavor. Cook this for about 5 minutes on medium heat.  Then add the rice, the water and salt.

Continue to cook on medium heat with the lid on, but not all the way..leaving a space for some of the steam to come out for about 5 minutes or until all of the water has evaporated. Stir the rice and set to simmer. Cover the pot completely and cook for about 30-40 minutes, stirring it after 15 minutes.  I usually let the rice on simmer for about an hour, while I'm cooking other things. Enjoy with your favorite meat.

Tips: You can substitute the Pigeon Peas (Gandules) for red beans, pink beans, garbanzos or any bean of your preference.  If cooking long grain rice add and extra 1/2 cup of water