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Puerto Rican Rice With Pigeon Peas

LaGasseFlavors's picture
Ingredients
  Achiote oil 1 Ounce
  Chopped onion 1⁄4 Cup (4 tbs)
  Sofrito 3 Ounce
  Water 2 1⁄2 Cup (40 tbs)
  Pigeon peas/15 ounce/1 can of gandules 2 Cup (32 tbs) (Fresh Gandules)
  Tomato sauce 4 Ounce
  White rice 2 Cup (32 tbs)
  Manzanilla olives 16
  Garlic powder 1⁄4 Teaspoon
  Onion powder 1⁄2 Teaspoon
  Black pepper 1 Pinch
  Oregano 1 Pinch
  Beef bouillon cubes 2
  Tocino 1 Ounce (salted fatback) (Optional)
Directions

1- On medium flame, bring the the achiote oil and the salted fatback to a simmer in a medium-sized saucepan. Since the fatback is optional, if you are not using it, simply heat the oil and proceed to step 3.

2 - Simmer the fatback (optional) for 2 -3 minutes until you see it getting golden colored.

3 - Add the chopped onion, and simmer approximately 1 - 2 minutes, until onion is translucent.

4 - Add the sofrito.

5 - Simmer until the sofrito starts to thicken - this could take up to 3 to 10 minutes, depending upon the heat of the stove, and whether your sofrito is at room temperature, or still slightly frozen. Notice the simmering action in the video, and adjust your heat accordingly.

6 - Add the rest of the ingredients, starting with the water.

7 - Let everything come up to a simmer. You may increase the heat to Medium-HI.

8 - Once simmering, stir once, while scraping the rice on the bottom of the pot (to prevent sticking).

9 - Allow the liquid in the pot to evaporate- notice the section in the video that shows the difference between almost ready, and actually ready!

10- Lower the flame to LOW. Cover, and let simmer approximately 20 minutes.

11- After 20 minutes, uncover the pot by quickly flipping the lid- this will catch the water that's under the lid, instead of it falling back into the rice. Discard the water.

12- Carefully stir the rice as follows: with a large serving spoon, take a spoon of rice from the furthest side of the pot, and scoop it into the middle. Turn the pot a little, and repeat. Do this until you've turned the pot once completely around (about 4 or 5 times). This process is called 'moviendo el arroz' in Spanish - literally meaning 'moving the rice'.

13- Cover and simmer another 20 minutes on Low heat.

14- After 20 minutes, again uncover the pot carefully, and take some rice out with a spoon. Taste the rice: a) If it's still a little hard, cover and cook for another 5 - 10 minutes. Then test it again. b) If it's a little sticky, cook uncovered for another 5 - 10 minutes. Then test it again.

15- If it tastes just great, then dig in! Oh, first serve the guests...

16- Remove from heat, and serve

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Servings: 
4
Looking for a dish that looks as well as taste good! Try this Puerto Rican Rice with Pigeon Peas. It is a quick and easy dish which can be a meal in itself! Watch this video for more details!

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3 Comments

Melvin McCoy's picture
Loved this recipe!!... just like my grandma and mama use to make ...R.I.P
vigeto28's picture
Loved this recipe!!... just like my grandma and mama use to make ...R.I.P
Anonymous's picture
My family loves this recipe. Thanks!!