Arroz con Gandules (Moro de Guandules)
sandravalvassori.com
A must-have at every Dominican and Puerto Rican holiday meal, Arroz con Gandules is a flavorful rice dish made with pigeon peas and classic Latin seasonings. A hearty side dish that is budget-friendly, will feed a crowd or leave you with fabulous leftovers after a small family meal. This recipe was written so absolutely anyone can make it and enjoy a little taste of the Caribbean!
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1/2 medium green bell pepper, stem, ribs and seeds removed, then diced
- 1/4 medium red bell pepper, stem ribs and seeds removed, then diced
- Kosher salt
- 4 cloves of garlic, minced
- 1/4 cup Spanish manzanilla olives with 2 tablespoons brine
- 2 teaspoons Homemade Sazón Seasoning (see notes)
- 1 teaspoon low-sodium, chicken-flavoured Better Than Bouillon (see notes)
- 1 teaspoon dried oregano
- 1/2 tsp black pepper
- 1/2 teaspoon turmeric, optional
- 1/2 cup tomato sauce or 2 tablespoons tomato paste (see notes)
- 1 15-ounce can of gandules (pigeon peas) with liquid
- 2 cups water
- 2 cups long-grain white rice, rinsed and drained (see notes)
- 1/4 cup cilantro with tender stems roughly chopped
Instructions
- Heat a large Dutch oven or similar pot over medium-high heat, then add the oil. Add the onion, green pepper, red pepper and a pinch of salt and cook until the vegetables have softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Add the olives with 2 tbsp brine, sazón seasoning, bouillon, oregano, pepper and turmeric, if using. Cook until fragrant, another minute or so, then add in the tomato sauce and simmer for another minute.
- Pour in the can of pigeon peas along with their liquid; stir to combine and let this mixture cook for 30 seconds or so. Add the water and bring to a gentle boil over medium heat, then add the rinsed rice and give it a good stir. At this point, taste the liquid. It should taste flavorful and just a bit salty. If not, add a pinch more salt.
- Lower to medium-low heat and continue to simmer, uncovered, until almost all of the water has been absorbed, about 10 to 12 minutes. (During this time, you will want to gently stir the rice once or twice to ensure it isn't sticking to the bottom of the pan.)
- Once most of the water has evaporated, use a spatula to fold the rice onto itself, then spread the rice back to an even layer. Sprinkle the chopped cilantro over top of the rice, then cover the pot with a tight fitting lid. Cook over very low heat for 30 to 35 minutes, or until rice is tender but not mushy.
- Remove the pot from the heat, and let it rest, undisturbed and still covered, for 5 minutes. Uncover the pot, fluff the rice with a fork, and serve.
Notes
Homemade sazón: I like to make my own sazón which takes less than 5 minutes to make. If you prefer to use store-bought sazón (make sure it includes achiote), you can find it at most Latin American markets.
Bouillon: Many Latin American soups, stews and rice dishes call for a bouillon cube because it's an easy and conveninet way to add umami-packed flavor without the need for homemade stock. But the most popular brands they use are loaded with not-so-great ingredients so I use low-sodium Better Than Bouillon (chicken-flavored). It might not pack quite as much flavor but I always keep a jar of it in my fridge and use it for everything. Feel free to use a vegetable-based bouillon to keep it vegan.
Tomato sauce: For a more authentic latin flavor, you want to use a canned tomato sauce such as the Hunt's brand which has other flavors added. I buy the ones with no-salt added. If it's easier, feel free to use tomato paste instead.
Rice: If you use Jasmine rice, reduce the total cooking time by 10 minutes.
Leftovers: Arroz con gandules can be stored in an airtight container in the fridge for 3-4 days.