Puerto Rico

Arroz con gandules

Name: Arroz con gandules
Total time: 1 h
Yield: 6 servings
Cuisine: Puerto Rican
Ingredients: 2 cups rice; 2 cups pigeon peas fresh green tuvar (fresh pigeon peas); 1 for sofrito onion; 1/2 for sofrito capsicum (green capsicum, green bell pepper); Red bell pepper (red capsicum, red pepper), for sofrito; 6 cloves garlic; Coriander leaves (cilantro), for sofrito; 100 g diced cooked ham; 2 tsp or 1/2 tsp turmeric and paprika achiote paste; 1/4 cup green olives; 1/3 cup tomato puree; 1/4 tsp cumin powder (ground cumin); 1/2 tsp dried oregano; 2 tbsp cooking oil (vegetable oil); 3 1/3 cups water; Salt, to taste

Rice with pigeon peas, sofrito, ham and olives, coloured gold with achiote. Puerto Rico's holiday rice.

60 minTime

12 gProtein each

mildSpice

Christmas rice2 chapters · 1 min read

Make it your way

Grandma's wayPuerto Rican arroz con gandules.

The original

400kcalsame

12 gproteinsame

5 gfibresame

60minutessame

Arroz con gandules.

Per serving, worked out from the ingredient table.

Ingredients

Rice2 cups

Fresh green tuvar (fresh pigeon peas)2 cups pigeon peas

Onion1, for sofrito

Capsicum (green capsicum, green bell pepper)½, for sofrito

Red bell pepper (red capsicum, red pepper)for sofrito

Garlic6 cloves

Coriander leaves (cilantro)for sofrito

Cooked ham100 g, diced

Achiote paste2 tsp, or 1/2 tsp turmeric and paprika

Green olives¼ cup

Tomato puree⅓ cup

Cumin powder (ground cumin)¼ tsp

Dried oregano½ tsp

Cooking oil (vegetable oil)2 tbsp

Water3⅓ cups

Saltto taste

Method

4 steps

1Blend onion, peppers, garlic and coriander into sofrito.
2Fry ham in oil, add sofrito, achiote, tomato purée, cumin and oregano and cook 5 minutes.
3Add pigeon peas, olives, water and salt and bring to a boil. Add rice.
4Cook uncovered until liquid drops to the rice level, then cover with a banana leaf or foil and cook on low 25 minutes.

Serve it like this

Serve in a big bowl with the crisp pegao on top, alongside roast pork and potato salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Puerto Rico

Arroz con gandules

Rice with pigeon peas, sofrito, ham and olives, coloured gold with achiote. Puerto Rico's holiday rice.

60 minTime

12 gProtein each

mildSpice

Christmas rice2 chapters · 1 min read

Make it your way

Grandma's wayPuerto Rican arroz con gandules.

The original

400kcalsame

12 gproteinsame

5 gfibresame

60minutessame

Arroz con gandules.

Per serving, worked out from the ingredient table.

Ingredients

Rice2 cups

Fresh green tuvar (fresh pigeon peas)2 cups pigeon peas

Onion1, for sofrito

Capsicum (green capsicum, green bell pepper)½, for sofrito

Red bell pepper (red capsicum, red pepper)for sofrito

Garlic6 cloves

Coriander leaves (cilantro)for sofrito

Cooked ham100 g, diced

Achiote paste2 tsp, or 1/2 tsp turmeric and paprika

Green olives¼ cup

Tomato puree⅓ cup

Cumin powder (ground cumin)¼ tsp

Dried oregano½ tsp

Cooking oil (vegetable oil)2 tbsp

Water3⅓ cups

Saltto taste

Method

4 steps

1Blend onion, peppers, garlic and coriander into sofrito.
2Fry ham in oil, add sofrito, achiote, tomato purée, cumin and oregano and cook 5 minutes.
3Add pigeon peas, olives, water and salt and bring to a boil. Add rice.
4Cook uncovered until liquid drops to the rice level, then cover with a banana leaf or foil and cook on low 25 minutes.

Serve it like this

Serve in a big bowl with the crisp pegao on top, alongside roast pork and potato salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Arroz con gandules

Make it your way

Ingredients

Method

Arroz con gandules

Make it your way

Ingredients

Method

Make it a meal