Dinner Tonight: Rice With Pigeon Peas (Arroz Con Gandules) Recipe Recipe

Name: Dinner Tonight: Rice With Pigeon Peas (Arroz Con Gandules) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/2 tablespoon annatto seeds (achiote); 1/2 cup prepared sofrito (Goya brand is fine); 1 1/2 tablespoons chopped alcaparrado or pimiento-stuffed olives; 1 1/2 tablespoons kosher salt; 1/2 tablespoon black pepper; 1 teaspoon ground cumin; 3/4 pound smoked pork neck bones or 1 smoked ham hock; 3 cups long-grain rice; 1 (13-ounce) frozen bag pigeon peas or one 15-ounce can pigeon peas, drained; 4 cups beef broth

Servings: persons

1/4 cup olive oil
1/2 tablespoon annatto seeds (achiote)
1/2 cup prepared sofrito (Goya brand is fine)
1 1/2 tablespoons chopped alcaparrado or pimiento-stuffed olives
1 1/2 tablespoons kosher salt
1/2 tablespoon black pepper
1 teaspoon ground cumin
3/4 pound smoked pork neck bones or 1 smoked ham hock
3 cups long-grain rice
1 (13-ounce) frozen bag pigeon peas or one 15-ounce can pigeon peas, drained
4 cups beef broth

1
Heat olive oil in an 8-inch stainless skillet over medium heat until shimmering. Add the annatto seeds. Stir occasionally until most of the seeds start to sizzle steadily. Immediately turn off the heat. Let skillet sit off heat until seeds stop sizzling. Strain seeds and pour infused oil into a large dutch oven.
2
Heat Dutch oven over high heat until oil shimmers. Add sofrito, alcaparrado (or pimiento-stuffed olives), salt, pepper, and cumin. Cook, stirring often, until liquid boils away, and mixture starts to sizzle, about 5 minutes.
3
Add smoked pork. Stir well, then add rice and stir to evenly coat rice with oil. Add the pigeon peas, broth, and enough water to cover rice by an inch and a half.
4
Bring mixture to boil over high heat without stirring. Let boil until liquid meets level of rice. Cover Dutch oven, reduce the heat to low, and cook 20 minutes without opening lid.
5
Stir rice, fluff with fork, and serve.

878

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup olive oil, 1/2 tablespoon annatto seeds (achiote), 1/2 cup prepared sofrito (Goya brand is fine), 1 1/2 tablespoons chopped alcaparrado or pimiento-stuffed olives, and more.

Yes, Dinner Tonight: Rice With Pigeon Peas (Arroz Con Gandules) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Rice With Pigeon Peas (Arroz Con Gandules) Recipe

How did you like this recipe?

Frequently Asked Questions