Arroz con gandules Information
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|Place of origin||Puerto Rico|
|Region or state||Greater Antilles|
|Main ingredients||Rice, pigeon peas, sofrito, annatto, and pork|
Arroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito.  This is one of the signature rice dishes of Puerto Rican cuisine. Arroz con gandules is part of Puerto Rico's national dishes along with pernil (roast pork).
This dish is mainly served during Christmas season or for special occasions. The sofrito is the most important part of seasoning the rice. In Puerto Rican cooking sofrito, which is used as a base in many recipes, typically consists of the following ingredients: Herb such as Recao, cilantro, onions, garlic, aji dulce peppers, piquillo peppers, and cubanelle peppers. The day of cooking the first step is cooking the pigeon peas if they are being prepared from dried form or fresh, although the canned variety are widely available in Latino markets or supermarkets in cities where there are significant Puerto Ricans . In a separate pot (caldero), annatto (achiote)-infused oil, which gives the rice and ham the dish's distinctive yellow/orange color is then heated. Pork usually in the form of salt pork, ham, or ham hocks is added. Bacon, Salchichon (salami), longaniza, or chorizo can also be used alone or in combination. The sofrito is also sauteed in the oil to release the aromatics and cooked until most of the water has evaporated while stirring gently. Olives, capers, tomato sauce, and bay leaves are then added and cooked until sauce is thick almost to a paste. Rice, pigeon peas, salt, black pepper, cumin, and in some recipes orégano brujo and coriander seeds are then added and stirred until every grain of rice is coated with sofrito. Broth or water is then poured into the pot and cooked on high heat then lowered once boiling starts and covered with a plantain leaf and lid. In the countryside this is cooked over open fire pit.  Note: Pigeon peas are believed to have a higher iron content than regular beans.
- Platillo Moros y Cristianos - the equivalent in Cuba
- Gallo Pinto - the equivalent dish of Nicaragua and Costa Rica
- Hoppin' John - the equivalent dish in the Southern United States
- List of legume dishes
- List of rice dishes
- Pabellón criollo - the equivalent in Venezuela
- Rice and beans
- Rice and peas - the equivalent in Jamaica
- Moro de guandules - the equivalent in Dominican Republic
- Rivera, Oswald (2002). Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes. 9781568582443. p. 186. ISBN 978-1-56858-244-3.
- Cocina Criolla/ Puerto Rican Cookery; by Carmen Aboy de Valldejuli
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