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Arroz con Gandules (Rice & Pigeon Peas)

Serves 4

Prep time: 25 min.
Total time: 1 hr.

In the Caribbean, Arroz con Gandules conjures up memories of holidays, celebrations, family and friends – after all it’s an essential part of the Christmas meal. The best part: this recipe requires only a few GOYA® pantry staples, so it’s easy to celebrate with this festive classic all year long!

1 tbsp. GOYA® Extra Virgin Olive Oil

¼ lb. country ham, cubed

½ green bell pepper, chopped (about ½ cup)

½ yellow onion, chopped (about ½ cup)

2 packets Sazón GOYA® with Corriander and Annatto

1 tbsp. GOYA® Minced Garlic

2 tsp. finely chopped fresh cilantro

1 tsp. GOYA® Oregano

1½ cups GOYA® Medium Grain Rice

1 can (15 oz.)GOYA® Green Pigeon Peas

4 oz. GOYA® Tomato Sauce

1.	Heat oil in medium, heavy saucepan over medium-high heat. Add ham to pan; cook until brown, about 5 minutes. Stir in peppers and onions; cook, stirring occasionally, scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes. Add sazon, garlic, cilantro and oregano. Cook until fragrant, about 30 seconds.
2.	Add rice to pan. Cook, stirring frequently, until coated in oil and toasted, about 1 minute. Stir in pigeon peas, tomato sauce and 1½ cups water; using wooden spoon, stir once and bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up.
3.	Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes. Remove saucepan from heat. Gently fluff rice with fork. Cover pan and let stand 10 minutes.

TEST KITCHEN TIP

The crust of rice that forms on the bottom of the pot is a delicacy referred to in Puerto Rico as pegao. Once the rice is served, the pegao is scraped out and distributed as a treat. To achieve the perfect crust – caramelized and crunchy, but not burnt –once the water has evaporated, scrape the bottom of pan with the wooden spoon, making sure to dislodge any stuck bits [Step 2]. This will prevent the rice from burning. Then, allow the rice to cook over medium-low heat, and refrain from shaking the pot or lifting the lid. This will ensure an even distribution of heat on the bottom of the pot, which, in turn, allows the perfect pegao to form.