Puerto Rican Rice with Pigeon Peas

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 can (15 oz) pigeon peas, drained and rinsed 1 can (15 oz) pigeon peas, drained and rinsed
• 1/2 cup (120ml) sofrito 1/2 cup (120ml) sofrito
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) annatto powder 1 teaspoon (5g) annatto powder
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 2g
• Protein: 7g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the sofrito and cook for 2-3 minutes until fragrant.
2. 2.
   Add the rice to the pot and stir to coat it with the sofrito. Cook for another 2-3 minutes, stirring occasionally.
3. 3.
   Add the pigeon peas, chicken broth, cumin, oregano, annatto powder, bay leaf, salt, and pepper to the pot. Stir well to combine.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
5. 5.
   Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

Treat your ingredients with care...

• Pigeon peas — If you can't find canned pigeon peas, you can use dried pigeon peas. Soak them overnight and cook them separately before adding them to the rice.

Tips & Tricks

• For a smoky flavor, you can add a small piece of smoked ham or bacon to the pot while cooking the sofrito.
• If you prefer a spicier rice, you can add a chopped jalapeno or a pinch of cayenne pepper to the sofrito.
• To make the rice even more flavorful, you can substitute some of the chicken broth with coconut milk.

Serving advice

Serve the Arroz con Gandules as a main course with roasted pork or chicken. It can also be enjoyed as a side dish alongside grilled seafood or vegetables.

Presentation advice

Garnish the Arroz con Gandules with fresh cilantro leaves or a sprinkle of chopped green onions to add a pop of color. Serve it in a colorful dish to enhance its vibrant appearance.