Arroz con gandules

Preparation

This dish is most commonly prepared for Christmas and other special events. The rice gets its essential flavor from sofrito, a foundational element in many Puerto Rican dishes. Sofrito is typically a watery or paste-like blend of recao, cilantro, yellow onions, garlic, aji dulce peppers, roasted red bell peppers, and cubanelle peppers, though family recipes vary. The rice absorbs the sofrito as it cooks, maximizing the taste.

Cooking begins by preparing pigeon peas from dried or fresh form, though canned or frozen peas are common in Latino markets or supermarkets in areas with a large Puerto Rican community. In another pot, annatto seeds are heated in olive oil or lard; the oil is then strained and the seeds thrown away, giving the rice its characteristic yellow-orange color. Tocino, ham, or salchichón is added, though pork chops, bacon, chorizo, or longaniza are also used.

The sofrito is sautéed in the annatto oil to release its aromatics, stirring gently until most water evaporates. A fermented mixture of manzanilla olives, piquillo peppers, and capers called alcaparrado goes in with tomato sauce and bay leaves. These ingredients cook until most liquid is gone. Rice, pigeon peas, salt, black pepper, sazón (a blend of cumin, turmeric, M.S.G., paprika, and coriander seeds), and sometimes orégano brujo and avocado leaves are stirred in until the rice is coated.

Broth and a can of Spanish tomato sauce (pureed tomatoes, salt, cornstarch, and preservatives) are added. For an authentic sauce, tomatoes are blanched in boiling water for 30-60 seconds until the skin splits, then cooled, peeled, pureed, and cooked down with sofrito until thick. The whole mixture is brought to a boil, then reduced to a simmer, covered with a plantain leaf and a lid.