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Arroz con Gandules (Puerto Rican Rice and Beans with Sofrito)
Arroz con Gandules (Puerto Rican Rice and Beans with Sofrito) is a traditional Puerto Rican recipe for a classic stew of rice and pigeon peas flavoured with achiote oil, sofrito, sazon and adobo seasonings. The full recipe is presented here and I hope you enjoy this classic Puerto Rican version of: Puerto Rican Rice and Beans with Sofrito (Arroz con Gandules).
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
4–6
Rating: 
Tags : Vegetarian RecipesSpice RecipesBean RecipesPuerto-rico Recipes
Note that the
gandules called for in this recipe are pigeon peas, one of the classic pulses used in preparing Caribbean rice and peas or rice and beans.
Ingredients:
1 tbsp
achiote (annatto) oil or olive oil
4 tbsp
sofrito
800g gandules (with the liquid)
125ml tomato purée
60g pimento olives, halved crossways
1 tsp
sazón seasoning
3 tsp
adobo seasoning
500ml water
400g white rice (medium grain), rinsed
coriander leaves, to garnish (optional)
Method:
Place a heavy-based pot over medium-high heat. Once hot add the achiote oil and use to fry the sofrito for about 2 minutes, or until fragrant.
Stir in the tinned gandules (pigeon peas) and their liquid, tomato purée, olives, adobo seasoning, sazón seasoning, and water. Increase the heat to high and bring the liquid to a boil, stirring to combine.
Once the liquid begins to boil, add the rice, stirring to mix and returning to a boil before covering and reducing the heat to low. Continue cooking for 20 minutes or until the rice is fully cooked and tender.
Serve the rice and beans garnished with coriander leaves and a splash of hot sauce.
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