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Arroz con Gandules (Rice with Pigeon Peas)
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Arroz con Gandules (Rice with Pigeon Peas)

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Arroz con Gandules is a traditional Latin American dish, particularly in Puerto Rico and the Dominican Republic. This flavorful one-pot meal combines rice, pigeon peas, pork, chicken, and various spices. It is a staple in many Latin American households and is often served during special occasions. The dish is a perfect blend of savory and slightly smoky flavors, with the rice and pigeon peas cooked to perfection in a flavorful broth. The addition of pork, chicken, and vegetables adds texture and flavor, making it a hearty and satisfying meal.

Time Cook
30
Level
Intermediate
Calories
420
Allergens
Gluten, Soy, Pork, Chicken

Ingredients

1 cup
Uncooked Rice
110 Calories
1 cup
Pigeon Peas
110 Calories
1 pound
Pork Shoulder
350 Calories
1 pound
Boneless Chicken Thighs
260 Calories
1 medium
Onion
40 Calories
3 cloves
Garlic
10 Calories
2 tablespoons
Tomato Paste
10 Calories
1 teaspoon
Cumin
5 Calories
1 teaspoon
Smoked Paprika
5 Calories
1 teaspoon
Salt
0 Calories
1/2 teaspoon
Black Pepper
0 Calories
1/4 cup
Chopped Fresh Cilantro
20 Calories

Step-by-Step Instructions

1
Heat the oil in a large saucepan over medium-high heat. Add the pork and cook until browned, about 5 minutes. Remove the pork from the saucepan and set aside.
2
Add the chicken to the saucepan and cook until browned, about 5 minutes. Remove the chicken from the saucepan and set aside with the pork.
3
Add the onion and garlic to the saucepan and cook until the onion is translucent, about 3 minutes.
4
Add the rice, pigeon peas, tomato paste, cumin, smoked paprika, salt, and black pepper to the saucepan. Stir to combine.
5
Add the browned pork and chicken back to the saucepan and stir to combine. Add 2 cups of water to the saucepan and bring to a boil.
6
Reduce the heat to low and simmer, covered, until the rice and pigeon peas are cooked, about 20 minutes.

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