Arroz con Gandules (Rice with Pigeon Peas)
- 2 tablespoons olive oil
- ⅓ cup green pepper chopped
- ⅓ cup red bell pepper chopped
- ½ cup chopped onion
- 2 garlic cloves finely chopped
- ¼ cup chopped cilantro
- 1 pound bacon or ham diced
- 2 cups rice
- 4 cups water
- 1 tablespoon tomato paste
- 2 tablespoons sazon goya with annato
- ¼ teaspoon ground cumin
- 1 can 15 oz.pigeon peas
- Salt and pepper
- In a large pan over medium heat, add the oil and the bacon or ham. Sautué for 5 minutes or until the bacon is brown. Remove and set aside.
- Add more olive oil, green pepper, garlic, red pepper, onion, salt, black pepper, ground cumin and cilantro. Cook for 10 to 15 minutes, stirring often.
- Add the rice and stir to coat. Add the water, tomato paste and pigeon peas, stir and bring to a boil. Add the bacon and sazon goya. Reduce the heat, cover and cook for about 25 minutes.
- Remove the rice from the heat, let it sit covered for 5 minutes and serve.
Arroz con Gandules or Rice with Pigeon Peas is a traditional Puerto Rican dish consisting of rice cooked with bacon, sautéed onions, garlic, red and green peppers, tomato, garlic, cumin, annato and cilantro. Most Latin people love arroz or rice. We can't live without it. We eat rice almost every day and therefore have many different rice based dishes. Anything you can think of and there is a rice based dish for it.
I served the Arroz con Gandules with patacones or tostones, (fried green plantains) and it was a delicious rice dish.