Puerto Rican Style Gandules Asopao

Ingredients

• 2 cups (400g) gandules (pigeon peas), soaked overnight and drained 2 cups (400g) gandules (pigeon peas), soaked overnight and drained
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato sauce 2 tablespoons tomato sauce
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened.
2. 2.
   Stir in the diced tomatoes, tomato sauce, cumin, paprika, dried oregano, and bay leaf. Cook for a few minutes until the tomatoes start to break down.
3. 3.
   Add the soaked and drained gandules to the pot and stir well to combine with the tomato mixture.
4. 4.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
5. 5.
   Stir in the rice and season with salt and pepper. Cover the pot and cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.
6. 6.
   Remove the bay leaf and garnish with fresh cilantro. Serve hot with lime wedges on the side.

Treat your ingredients with care...

• Gandules (pigeon peas) — Soak the gandules overnight to ensure they cook evenly and have a tender texture.

Tips & Tricks

• For a spicier kick, add a chopped jalapeno or a pinch of cayenne pepper to the sofrito.
• If you prefer a thicker consistency, mash some of the gandules with a fork before adding the rice.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.

Serving advice

Serve the Puerto Rican Style Gandules Asopao hot, garnished with fresh cilantro and a squeeze of lime juice. It pairs well with a side of avocado slices or a simple green salad.

Presentation advice

Present the Puerto Rican Style Gandules Asopao in a large serving bowl, allowing the vibrant colors of the dish to shine through. Sprinkle some fresh cilantro on top for an added touch of freshness.