Arroz con Gandules

2009-02-24T07:52:00.000-08:00

If you’ve never been to Puerto Rico, quit your job, give up your kids, pack your bags and go. Right now.

Why are you still reading this? I told you to go. Oh whatever. I hear you yammering about responsibility. Well, if you can’t give up your life because a blog post told you to, you can at least have the flavors of the island in your home.

The first time I went to Puerto Rico, I was visiting my friend Lupe’s family. I was on the island by two in the afternoon and eating by three. Lupe’s mother Uvita made us a fantastic lunch. It was around Christmas and pasteles are a common food to eat at that time. They are sort of tamale-ish but softer. Served along with the pasteles was a rice dish called arroz con gandules. It was a tomato-y rice laden with pigeon peas. It was absolutely delicious.

When I’m in the cold winter of Ohio and I want a taste of Puerto Rico, I head over to the Goya section of the grocery store and stock up on all the essentials for making arroz con gandules.

Arroz con Gandules

1 onion, diced
1 green pepper, diced
2 cloves of garlic, minced
2 cups long grain rice
1/2 cup Goya tomato sauce
1 can Goya Gandules
2 1/2 cups water
Goya Adobo
Olive Oil

In some olive oil, sauté the onion and green pepper until both are soft. Then add in the garlic and sauté for another minute or two being careful not to burn the garlic. Season with the Adobo. Add in the rice and toast it in the oil for two minutes or so. Then add the can of gandules (liquid and all) to the pan along with the tomato sauce and water. Reseason with the Adobo and then bring the whole mess up to a boil. Reduce the heat and simmer covered for 20 minutes or so.

When the rice is done fluff it up with a fork and serve it along the side of your favorite foods. Personally, I like it with anything grilled.

Your Food. Your Story.

Arroz con Gandules