This is the traditional Puerto Rican rice dish served during Christmas season or for special occasions. Gandules are also known as Pigeon Peas and can be found at most Mexican/Latino grocery stores.
This special family recipe was shared with us by Waleska, one of our community members from Puerto Rico. ¡Muchas gracias y Bon Provecho!
Ingredients:
2 cups of rice
2 cups of water or vegetable stock (take into consideration any tomato sauce to be added, if you choose to do this instead of tomato paste.
2 tablespoons of tomato paste or 1.5 cups of blended fresh tomatoes, or tomato sauce
1 small can of pigeon peas (gandules)
2-4 tablespoons of vegetable oil (any kind is good, olive, corn, whichever you favor)
1/2 medium sized onion
1/3 of a bell pepper
1/3 bunch of cilantro
4 cloves of garlic
1 heaping teaspoon of brown sugar
salt to taste. (Make it tasty! Don’t skimp on salt!)
These ingredients are optional:
1/3 of a stalk of celery, very, very finely chopped (sauté with veggies)
1 teaspoon of turmeric (sauté with veggies)
2 bay leaves (if used, add whole and do not eat!)
5-10 pitted olives (add with the rice water)
Directions:
Mince the garlic separately and the onion separately. Finely chop all the vegetables. Use the cilantro stalks too as they are tasty. Add the oil to a pot and and warm up, medium heat. Add onion and a bit of salt and let them sweat. Once they are translucent, add the sugar and cook for 1 minute or less. Add veggies, except garlic. Cook for about 5 minutes. Add garlic at the end and cook for 2 minutes. Add tomato paste or sauce. Cook for a few minutes.
Add water or stock and pigeon peas. Bring to a boil. Add rice, lower temperature to medium, cover and let cook for 25-30 minutes, depending on your preference. Beat after cooked. Turn off heat and leave covered for 20 more minutes if necessary. When it is fully cooked, enjoy!
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