Arroz Con Gandules Recipe Recipe

How to make it

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• Rinse the rice well and set aside.
• Soak the raw green pigeon peas in 1 quart of water and 2 teaspoons of salt for about 15 minutes.
• Rinse them and cook in 4 cups of water until they have softened. (TIP)
• In a 4 quart cooking pan, add the oil and smoked ham and simmer over moderate heat for about 3 minutes while stirring.
• Add the sofrito and tomato sauce and simmer for another 3 minutes while continuing to stir.
• Turn up the heat to moderate high and add 2 tablespoons of the water that was set aside and the green pigeon peas. Simmer for 3 minutes while continuing to stir.
• Raise the heat to high and add the water that was set aside. Once the water boils, add the rice.
• Mix all the items well. Once the water starts to boil again, reduce the heat to moderate high and cook uncovered until most of the water has evaporated.
• Reduce the heat to low, stir the rice again, then cover the pot with aluminum foil and put the lid on.
• Cook for 15 minutes. Stir the rice and continue to cook until done. Sample the rice to see if it is done. It should be soft to chew. Makes approximately 6 servings.
• Extras
• On some (picky) electric stoves like mine, it is better to cook at a warm temperature rather than low. It takes a little longer but worth the wait.
• Enjoy it. Let me know how it turned out.
• Tips From The Rican Chef
• If you want to know when the green pigeon peas are done, test them by picking up one pea in a spoon and squeezing it between 2 fingers.