Arroz con gandules (Puerto Rican rice with pigeon peas)

Arroz con gandules is a staple of Puerto Rico's festive table: smoky, spiced rice with pigeon peas, usually served alongside roast meat. The pigeon peas' slightly nutty flavour makes this otherwise simple rice dish special.

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Method

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1. Fry the bacon in the oil for a few minutes, add the onion, pepper and garlic, and soften.
2. Stir in the smoked paprika and fry for a few seconds to release its colour and flavour.
3. Add the pigeon peas and rice, and stir to coat in the base.
4. Pour in the water or stock, season with salt and pepper, bring to the boil, then simmer covered over low heat for 18-20 minutes, until the rice is tender and has absorbed the liquid. ⏱ Timer: 18 min
5. Let it stand covered for a further 5 minutes, fluff with a fork, and serve sprinkled with olives. ⏱ Timer: 5 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't rinse the rice for too long before cooking, as a little leftover starch helps give the dish its characteristic, slightly sticky texture.
• Briefly fry the smoked paprika in oil, as this deepens its colour and flavour.
• Don't stir the rice while it's cooking, or it will turn mushy; only fluff it after resting, covered, at the end.
• Kidney beans or chickpeas can be used instead of pigeon peas if unavailable.

Frequently asked questions

What is annatto (achiote)?

A tropical seed used to make a vivid yellow-red oil or powder; smoked paprika gives a similar colour effect if unavailable.

What does this rice go with?

Traditionally served as a side with roast chicken, pork, or jerk chicken.

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