Arroz con Gandules: Rice with Pigeon Peas
Manolo López•Feb 14, 2025
Manolo López is a Puerto Rican chef and cultural producer who shares his homeland's flavors through innovative dining experiences and community events. Through food and storytelling, he builds bridges between communities while celebrating Puerto Rican culture.
Instructions
Sauté the Base
Heat achiote oil (3 Tbsp) in a medium caldero over medium heat.
Add ham (½ lb) and bay leaves (2), sauté for 2-3 minutes.
Stir in sofrito (1 cup) and cook for 2 minutes.
Add onion (1 medium) and cook until softened, about 1-2 minutes. Mix in pigeon peas (2 cups), alcaparrado (1 jar), and roasted red peppers (1 jar).
Rice
Stir in the rinsed rice and mix well. Add enough water to cover the rice by 0.5 inch.
Increase heat to high and let the water evaporate. Once the water reaches the rice level, place plantain leaves (1–2) on top for flavor.
Reduce heat to low, cover, and cook for 20 minutes without uncovering.
Once done, fluff gently, cover again, and let rest for 10 minutes.
Serve
Garnish with fresh cilantro and serve hot as a side or main dish.
