Arroz con Gandules Recipe (Rice with Pigeon Peas)
The Arroz con Gandules recipe creates a national dish of Puerto Rico, a combo of pigeon peas (gandules), rice (arroz), and sofrito with pork.
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Cooking tools:
- Pot
- Stove
- Skillet
- Fine-mesh sieve
- Colander
- Measuring cup
- Measuring spoon
- Can opener
- Fork
- Wooden spoon
- Chef's knife
- Cutting board
- Pepper mill
Ingredients
- ¼ cup olive oil
- ½ tablespoon annatto seeds ((achiote; optional))
- ½ cup sofrito
- 2 tablespoons chopped pimiento-stuffed olives
- 1 teaspoon kosher salt
- ½ tablespoon freshly ground black pepper
- 1 teaspoon ground cumin
- ¾ pound smoked pork neck bones ((or 1 smoked ham hock))
- 3 cups long-grain rice
- 1 (15-ounce) can pigeon peas ((drained and rinsed))
- 1 bay leaf
- About 5 cups less-sodium chicken broth
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