This delicious rice dish is considered the national dish of Puerto Rico and is often served for special occasions. Typically pork is included in recipes for arroz con gandules, but we’ve omitted it to make this dish vegetarian (if you’d like, add ¼ cup chopped salt pork in with the onions in Step 2).
Arroz con Gandules (Rice and Pigeon Peas)
- ½ yellow onion
- 1 cubanelle pepper, stemmed, seeded
- ½ small red bell pepper, stemmed and seeded
- 4 garlic cloves, peeled
- ½ cup cilantro, plus extra for garnish
- ½ small onion, finely chopped
- 1 garlic clove, minced
- ¼ cup green olives
- 1 packet sazon
- 1 tsp cumin
- 2 tsp adobo seasoning
- 1 cup long grain rice
- 4 oz tomato sauce
- 1 ½ cups vegetable or chicken broth
- 1 (15 oz) pigeon peas, drained and rinsed
1) Prepare the sofrito. In the bowl of a food processor, add ½ yellow onion, 1 cubanelle pepper, ½ small red bell pepper, 4 garlic cloves, and ½ cup cilantro. Pulse until pureed, but still chunky, about 20 pulses, scraping down the sides of the bowl as needed. Divide the sofrito in half, setting half aside in the refrigerator.
2) Heat 1 tbsp olive oil in a large saucepan over medium-high heat until shimmering. Add ½ small onion and cook until softened, about 4 minutes. Add half the sofrito, minced garlic, ¼ cup green olives, 1 packet sazon, 1 tsp cumin, 2 tsp adobo seasoning, and 1 cup long grain rice, stirring to incorporate, about 1 minute.
3) Add 4 oz tomato sauce, 1 ½ cups broth, 1 tsp kosher salt, and 1 can pigeon peas. Remove saucepan from heat and pour rice mixture into a Suvie pan. Input settings and cook now.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 1 hour and 15 minutes
4) After cooking, Fluff rice with a fork and season to taste with salt and pepper. Serve with reserved sofrito.
Nutritional Information per serving (6 servings per recipe): Calories 240, Total Fat 4g, Total Carbohydrates 55g, Total Sodium 640mg, Total Protein 8g.