Puerto Rican Arroz con Gandules (Rice with Pigeon Peas)
This is one of the staple dishes in the Upstate NY Moss household. It is not a dish I grew up with, but rather my husband did. When I was a newlywed I had my mother in law make it while I watched and wrote down everything she did so I would be able to make it for my husband. Normally I nor my mother in law make this dish with measurements, but I wrote it inmeasurement form in order to have it in print. I personally add ingredients to taste. The only problem is my sense of flavour and the authentic Puerto Rican dish do not mesh-in other words I like to either add hot peppers or simply smother it with hot sauce on my plate. I also do things like make it without the chorizo or tosino (fat back) and make a vegetarian dish, or even add some vegetable instead. I also use brown rice, but short grain and a bit more water.
Anyway, I could still use prayers, things are still not so hot, so I am drowning my sorrows in talking about food. That is always great for a pick me up!
4 cups white rice (preferably long grain)
5 cups water
1 can gandules verdes (pigeon peas)
4 tbsp olive oil
1 small chopped onion
1 small green pepper
5 small sweet peppers (small peppers that look like scotch bonnets, but are not hot)
1.5 packets of Sazon seasoning
8 recaio leaves, chopped with stems removed (flavour similar to cilantro)
2 or 3 chorizo sausage
2 tbsp stuffed green olives
.5 tsp chopped garlic
.25 cups sofrito or recaito (you can find it jarred in the Goya section-I prefer recaito)
.50 cup tomato sauce
.50 tsp oregano
.25 tsp black pepper
2 tsp adobo
In a large saucepan or rice pot, heat oil. When oil is hot, saute onions, then add peppers, recaio leaves and chorizo. Saute until chorizo is brown. Add olives, garlic, sofrito, sazon and tomato sauce. add rinsed rice and water. add black pepper, oregano and adobo.
When rice absorbs some of the water and starts to simmer, lower flame to simmer and cover. When rice is dry, it’;s finished. Serves 8-10 and recipe can be cut.