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 tablespoon
- 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
Serves 12 as a side dish or 6 as a main dish.