Arroz con gandules

Arroz con gandules is a cherished traditional Puerto Rican dish, made with rice, pigeon peas, and pork, all cooked together with a flavorful sofrito. Widely considered Puerto Rico's national dish, it is often enjoyed during Christmas and special occasions, typically served alongside roasted pork.

Sofrito, an essential seasoning for the rice, is crafted from a blend of ingredients such as recao, cilantro, onions, garlic, peppers, and tomatoes. This mixture is blended into a paste or a watery consistency, ensuring that it thoroughly infuses the rice with its rich flavors.

To prepare arroz con gandules, you can use dried, fresh, canned, or frozen pigeon peas, which are readily available in Latino markets. Start by making annatto oil by heating annatto seeds in oil; this oil gives the rice its signature yellow-orange hue. Next, add your choice of meat—such as salt pork, ham, or sausages—along with the sofrito, and sauté everything in the annatto oil until the water evaporates.

Incorporate olives, capers, and bay leaves, then add the rice, pigeon peas, seasonings, and broth. Cook the mixture on high heat, cover it with a plantain leaf and a lid to lock in the flavors and aromas. In some rural areas, people elevate the dish by cooking it over an open fire pit in clay pots, adding an extra layer of smoky flavor.