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Prep time
15 minutes
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Cook time
35 minutes
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Serves
10
Author Notes
This Arroz con Gandules recipe delivers a taste of Puerto Rican tradition with every forkful. Annatto oil infuses the rice with its characteristic golden hue, while the sofrito, a fragrant blend of peppers, herbs, and garlic, builds a foundation of savory depth. Smoked ham and briny olives contribute salty richness and a touch of acidity, while the gandules (pigeon peas) offer a subtly sweet, earthy counterpoint. With its layered flavors and satisfying textures, this dish embodies the heart and soul of Puerto Rican home cooking. —César Pérez
Ingredients
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1 cup
smoked ham, cubed
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1/2 cup
anatto oil
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1
small white onion, diced
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1 teaspoon
dried oregano
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1 teaspoon
ground cumin
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1/4 cup
diced red pimentos from a jar
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1/2 cup
pimento-stuffed Spanish olives and capers
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3 tablespoons
tomato paste
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2 cups
sofrito
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1
(14-ounce) bag of frozen gandules, thawed, or 1 can gandules, drained
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5 cups
medium-grain rice, thoroughly rinsed
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4 cups
chicken broth
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3 teaspoons
Diamond Crystal kosher salt
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2 teaspoons
freshly cracked black pepper
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1
12-inch square of banana leaf or parchment paper
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Handful of chopped cilantro
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Extra virgin olive oil, for drizzling
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EQUIPMENT
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Large aluminum caldero or cast-iron Dutch oven
Directions
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Sauté the ham:In a large caldero or Dutch oven, heat the annatto oil over medium-high heat. Add the smoked ham, and cook, stirring occasionally, until browned, about 2 to 3 minutes.
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Bloom the spices and aromatics: Add the onion, oregano, and cumin. Cook, stirring frequently, until fragrant, about 1 minute. Stir in the sofrito, tomato sauce, olives, capers, and pimentos. Cook for 3 minutes.
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Toast the rice and add the broth: Add the gandules and rice. Stir well to coat the rice, cooking for 1 minute. Pour in the chicken broth, and stir once to combine. Cook, uncovered and undisturbed, until the liquid begins to reduce, about 3 minutes.
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Prepare for steaming: Give the rice one final stir, bringing the rice from the bottom of the pot upwards. Create a small mound of rice in the center. Cover the rice with a banana leaf or parchment paper, and reduce the heat to low.
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Steam and rest: Cover the pot with a tight-fitting lid, and cook for 20 minutes without disturbing or uncovering. Remove the pot from the heat, and let it rest, undisturbed and still covered, for 10 minutes. Uncover the pot, remove the banana leaf, and fluff the rice with a fork. Stir in the chopped cilantro and drizzle with extra virgin olive oil before serving.
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