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posted: 4/22/2014 5:30 AM

Arroz con Gandules -- Rice with Pigeon Peas

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  • Luisa Maria Morales makes rice with peas, a recipe Puerto Rican recipe she learned from her mother and grandmother.

       Luisa Maria Morales makes rice with peas, a recipe Puerto Rican recipe she learned from her mother and grandmother.
    Bob Chwedyk | Staff Photographer

  • Luisa Maria Morales makes rice with peas, a recipe Puerto Rican recipe she learned from her mother and grandmother.

       Luisa Maria Morales makes rice with peas, a recipe Puerto Rican recipe she learned from her mother and grandmother.
    Bob Chwedyk | Staff Photographer

 

½ cup vegetable oil 2 cans (15 ounces each) gandules (green or dried pigeon peas)

¼ cup diced cilantro diced

½ cup tomato sofrito (such as Goya brand)

15-20 cocktail Spanish olives from a jar

Spash of olive juice to taste

3-4 cloves garlic, smashed

2-3 packets (3-4 teaspoons total) coriander and annatto seasoning (such as Sazon Goya)

Adobo seasoning

4 cups long grain white rice

5 cups water

Add the oil to a large pot and place over high heat. Add the peas, cilantro, sofrito, olives and olive juice, garlic and Sazon. Hold the jar of adobe seasoning above the pot and pouring in a circular motion inside the pot going around the pot five times (or to taste). Stir to combine.

Then add rice and water and cook on high until all of the water is evaporated, about 7 minutes. You will see little water holes on the top of the rice. Cover and reduce heat to low and cook 10 minutes more. Uncover and use a spoon to stir the rice and determine softness. If you feel a little weary about your rice, cover it up at low temperature and chill.

Serves four to six.

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