That’s it, my friends. I hope you enjoy your Puerto Rican Arroz con Gandules. Great stuff. Let me know if you make it. I’d love to hear how it turned out for you. See you next time! They’re both highly nutritious, easy to flavor, and can be prepared in so many different ways. This time we’re visiting the Caribbean, Puerto Rico to be exact, with all their wonderful flavors and ingredients. We’re talking Puerto Rican Arroz con Gandules, and I think you’re going to love this dish as much as I do. The recipe is made by simmering pigeon peas and rice in a delicious broth flavored with salt pork and lots of different vegetables to achieve a side dish that is loved by many. Recipes for this dish vary quite a bit from cook to cook, with different types of pork, different methods for softening the beans, different preferred seasonings, opinions on the choice of rice, and so much more. This is what makes it wonderful, with so many options for preparation. If you’re a spicy food lover like I am, you’ll enjoy this version of the recipe not so much for the heat (there really is none), but for it’s outstanding flavor. Make it for your next gathering. Let’s talk about how to make Arroz con Gandules, shall we? Cook the Vegetables. Cook down the onion, peppers and sofrito until softened. Stir in the Rest. Add the olives and capers and stir. Add the rice, cooked pigeon peas, tomato paste and chicken broth (or reserved soaking liquid), and a bit of salt and pepper. Rest and Serve. Rest for 5 minutes, then serve. But wait… This may seem like a mistake, but in reality, it is cherished by many. So much so, in fact, that it has its own name, called “Pegao”. I would compare it to “sacarat”, the crunchy layer of rice formed at the bottom of a Spanish paella pan. To achieve the crispy layer of rice, or pegao, leave the pot on the heat for a bit longer and do not stir the rice. You can also add in a bit more oil to the bottom of the pot with high heat to encourage crisping. Just be careful to not burn the rice. Boom! Done! Easy enough, isn’t it? Such a great recipe. It’s HUGE on flavor and super satisfying. I know you’re going to love this one. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes, by Oswald Rivera Puerto Rican True Flavors, by Wilo Benet
NOTE: This recipe was updated on 10/23/23 to include new information. It was originally published on 8/12/20.
