I absolutely adore Puerto Rico! It’s gorgeous, it’s fabulous, and it’s lovely! If you are a cook or a chef, you’d have an amazing time in Puerto Rico. While I was there, I found out how profound the African Slave Trade attributed to many of their national dishes. Puerto Rican cuisine, however, is not spicy 😦 so I have to add cayenne pepper to all my Puerto Rican meals I make at home.
Soraya has an awesome recipe online for the healthy carne version of this dish. There are also many other authentic recipes (with puerco, pork) online. I keep my meat consumption to a bare minimum nowadays so here is my veggie version of Arroz con Gandules.
- 1 cup rice
- 1/2 cup pigeon peas (dried beans that are cooked or frozen, do not use canned)
- 2 tbs of canola oil
- 1/4 onion, diced
- 1/4 green pepper, diced
- 8 sprigs of cilantro
- 3 cloves garlic
- 1 tbsp Goya Sofrito
- 1 tbsp Goya Recaito
- 1 teaspoon of Liquid Smoke Concentrate
- 1 Bay Leaf
- 1 Goya Sazon de Jambon (or you can use a vegetarian meat-flavored bouillion mix/cube)
- 1/8 tsp Adobo seasoning
- 1/8 tsp curry powder
- 1/8 tsp cayenne pepper
- 1/8 tsp oregano
- 1/8 tsp thyme
- 1/2 teaspoon of cumin
- 1/2 teaspoon of Achoite seasoning
- 1 tbsp capers
- 8-10 spanish olives with pimento
- 1 1/3 cups water for cooking rice
- Large pot with tight fitting lid (look up “Dutch oven” or “caldera”)
- Aluminum Foil to cover pot before putting on lid
5. Remove from heat. Stir rice into a dome formation. Cover again and let rest/steam for 20 minutes.
I served my rice with greens, tostones, and a raw pina colada (I’ll post the recipe for the raw pina colada soon).