Arroz con gandules recipe

Puerto Rico's Christmas rice, built on sofrito and annatto oil in a caldero and prized for the pegao, the toasted crust at the bottom.

55 minuteseasy10 ingredients

Ingredients

• 120 ml sofrito
• 400 g gandules (pigeon peas)
• 500 g medium-grain rice
• 3 tbsp annatto oil
• 100 g salt pork
• 120 ml tomato sauce
• 2 tbsp alcaparrado
• 700 ml chicken broth
• 1 bay leaf
• 1 tsp salt

How to make Arroz con gandules

1. Render 100 g of diced salt pork or bacon in a caldero or heavy pot over medium heat for 5 minutes until the fat runs and the pieces colour.
2. Add 3 tbsp of annatto oil and 120 ml of sofrito and fry 3 to 4 minutes until the raw smell goes. The sofrito is the whole seasoning of the dish; there is no cumin in it.
3. Stir in 120 ml of tomato sauce, 2 tbsp of alcaparrado with its brine and 1 bay leaf, and cook 2 minutes.
4. Add 400 g of drained gandules and 700 ml of chicken broth, season with 1 tsp of salt, taste the liquid, and bring to a boil.
5. Stir in 500 g of rinsed medium-grain rice, level it once and boil uncovered until the liquid sinks to the surface of the rice, 5 to 8 minutes.
6. Cover tightly, traditionally with a banana leaf tucked under the lid, drop to the lowest heat and cook 20 to 25 minutes without lifting the lid or stirring.
7. Flip the rice over once from bottom to top with a spoon, cover again and rest 5 minutes off the heat.
8. Scrape up the pegao, the crisp browned layer stuck to the bottom, and serve it with the rice; it is the best part, not a mistake.

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