Arroz con Gandules

Arroz con Gandules (Rice with Pigeon Peas)
  • 2 cups long grain rice, rinsed
  • 4 cups water
  • 4 strips thick cut bacon, chopped
  • 4 tbs Sofrito
  • 1 15 oz can Gandules (Pigeon Peas), drained
  • 1 link Andouille Sausage (can sub with Polish or Chorizo Sausage)
  • 1 envelope Sazon con Culanto y Achiote*
  • 1 8 oz can Tomato Sauce
  • salt and pepper
  • 1 banana leaf (optional)*

Heat a large pot on medium-high heat, cook chopped bacon until crispy, remove bacon from pot and set aside. 

Add sofrito (stand back it will spatter) to bacon drippings, cook about 3-5 minutes.  Add pigeon peas, sausage, bacon, rice, sazon and tomato sauce to the pot, stir.

Add water and bring it to a boil on high until water evaporates, stir rice over ONLY once*, place banana leaf over the rice, cover and simmer on low for 35 minutes.

*It is important not to stir rice more then once otherwise it will come out very sticky.

*The banana leaf it optional, it give the rice a nice flavor.  I purchase my banana leaves at my local Asian market.

*Sazon con Achiote can be found at your local Latin market or in the ethnic aisle of your grocer.

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