Rice and Pigeon Peas (Arroz con Gandules — Puerto Rico)
This is the national rice and bean dish of Puerto Rico.
3 tablespoons olive oil
1 large yellow onion, diced
3 large cloves garlic,
1 medium green bell pepper, seeded, de-ribbed and diced
1/2 cup canned
1/2 cup pimiento-stuffed olives, drained
5 cups cold water
1 (16 ounce) can pigeon peas, drained
2 1/2 cups long-grain rice
1 teaspoon dried powdered oregano
1 tablespoon finely minced
1 tablespoon finely minced fresh basil
1 vial saffron threads
or 1/4 teaspoon turmeric
Salt, to taste
Freshly-ground black pepper, to taste
1 medium red bell pepper, diced (for garnish)
Heat the olive oil over medium-high heat in a large pot. Sauté onions, garlic
and green bell pepper, stirring occasionally, for 5 minutes.
Stir in the tomato sauce, olives, capers, oregano, parsley, basil, saffron threads
or turmeric, salt and pepper; then add water and pigeon peas. Increase the heat
to high. Add the rice, stir once, and bring it to a boil. Cover and boil, without
stirring, until most of the water has been absorbed, about 10 minutes.
Reduce the heat to low. Stir the rice once from the bottom to the top; cover,
and cook for approximately 20 minutes more. Test the rice for doneness. If it is
not tender, add a little more water and cook it, covered, for 5 minutes more.
Spoon the rice into a serving dish, garnish with red bell pepper, and serve at