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easymainmeatCC0 1.0 Universal
Puerto Rican Arroz con Gandules (Yellow Rice with Pigeon Peas, Sofrito and Pork)
The national holiday centerpiece of Puerto Rico: savory yellow rice infused with authentic sofrito aromatics, simmered with tender green pigeon peas (gandules), crispy salt pork, and manzanilla olives.
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
6servings
- Medium-grain white rice, rinsed400 g
- Tomato sauce120 g
- Bell pepper, diced1 piece
- Yellow onion, diced1 piece
- Garlic cloves, minced3 clove
- Olive oil3 tbsp
- Salt1.5 tsp
Preparation Steps
1
Heat olive oil in a caldero and cook 100 g diced salt pork or bacon for 4 minutes until golden.
4 min timer
2
Add onion, bell pepper, and garlic, sautéing for 4 minutes. Stir in tomato sauce, 1 tsp turmeric or achiote, and salt.
4 min timer
3
Add 400 g cooked drained pigeon peas and rice, stirring for 1 minute. Pour in 600 ml water and bring to a boil.
3 min timer
4
When water reduces to rice level, stir once, cover tightly, reduce heat to low, and cook for 20 minutes until fluffy with a crisp pegao crust at bottom.
20 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
