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Arroz con Gandules

Arroz con Gandules

Arroz con Gandules

Banana Bread

For Chef JJ Johnson, this classic Puerto Rican dish is a centerpiece of celebrations.

Ingredients

  • 3 tablespoons vegetable oil

  • 3 tablespoons green sofrito (such as Loisa Classic)

  • 1/2 pound smoked ham, cut into 1/2-inch cubes

  • 1/2 cup tomato sauce 

  • 1/3 cup pimiento-stuffed green olives, sliced

  • 1 (0.25-ounce) package sazón with coriander and annatto (such as Goya) (about 1 1/2 teaspoons)

  • 1 teaspoon adobo seasoning

  • 1 teaspoon garlic powder

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • 3 cups uncooked long-grain rice (such as Lundberg Family Farms Organic Long Grain White Rice), rinsed and drained

  • 1 (15-ounce) can pigeon peas, drained and rinsed

  • 4 cups water

Description

  1. Heat oil in a large Dutch oven over medium until shimmering. Stir in sofrito, and cook, stirring continuously, until fragrant, about 2 minutes.

  2. Stir in ham, tomato sauce, olives, sazón, adobo seasoning, garlic powder, salt, cumin, and oregano. Stir until all seasonings are dissolved, about 2 minutes.

  3. Stir in rice and peas; cook, stirring constantly, until rice is coated, about 1 minute. Add 4 cups water; bring to a boil over high. Reduce heat to low; cover and simmer until rice is cooked through, about 30 minutes. Remove from heat, and let stand, covered, about 15 minutes, before serving.

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