Editor's note to editor's note: My wife called me around 9:15 AM and pointed out that she drains the can of gandules (green pigeon peas) and discards the liquid. Be sure to ammend your recipe (because I just know there are soooo many people out there writing this one down), otherwise, you may end up with soupy rice, which would still taste good, but is not ideal.
My wife makes a delicious arroz con gandules. It is a traditional puertorican dish, yellow rice with pigeon peas and pork.
- 3 Tbsp. olive oil
- 1 small onion - chopped
- 1/2 bell pepper - chopped
- 2 small pork chops or equivalent amount of fresh pork w/ some fat - cut into small pieces
- 2 Tbsp. Sofrito (optional, but adds that special latin flavor)
- 2 packets of Sazón (the yellow kind with saffron)
- 1 15 oz. can of gandules (green pigeon peas), drain and discard the liquid
- 2 cups medium grain rice
- 3 ½ cups water
- 2 ½ cubes or packets chicken bullion
- 1 handful fresh cilantro - chopped
Preheat oven to 350°. In a caldero (or other oven safe pan with a lid), sauté chopped onion and green pepper in the olive oil, add the pork and sauté for another minute or two, then add the rest of the ingredients (except the cilantro) and bring to a boil. Cover and bake for 30 minutes. After baking stir in chopped cilantro and serve - It's so easy and it comes out perfect every time!
Notice: most Latin American rice dishes use medium grain rice, rather than long grain, and it makes a difference in the flavor and consistency of the finished dishes. We have found that when we can’t find it in the local grocery stores (for some reason most only carry long grain and instant rices), the oriental food stores will have it, often labeled as sushi rice. We buy the 50 lb. bag, but we eat a LOT of rice.