- 2 cups long-grain rice
- 1 can (15 ounces) pigeon peas, drained and rinsed
- 1/2 cup diced ham or bacon (optional)
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 can (8 ounces) tomato sauce
- 2 1/2 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Rinse the rice under cold water until the water runs clear. Set aside.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the diced ham or bacon (if using) and cook until it starts to brown and release its fat.
- Add the chopped onion, bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened and aromatic.
- Stir in the tomato sauce, ground cumin, dried oregano, salt, and pepper. Cook for a few minutes to allow the flavors to meld together.
- Add the drained and rinsed pigeon peas to the pot and stir to combine.
- Pour in the chicken or vegetable broth and bring the mixture to a boil.
- Stir in the rinsed rice, ensuring that it is evenly distributed in the pot. Reduce the heat to low.
- Cover the pot and let the rice simmer for about 20-25 minutes, or until the liquid has been absorbed and the rice is cooked through.
- Once the rice is cooked, fluff it with a fork and let it sit for a few minutes before serving.
- Garnish with fresh cilantro or parsley, if desired.
Arroz con Gandules is a staple in Puerto Rican cuisine, often served as a side dish or as a main course accompanied by protein such as roasted chicken or pork. It’s a flavorful and comforting rice dish that showcases the vibrant flavors of Puerto Rican cuisine.