World Flavors Cookbook

Arroz con Gandules

Puerto Rico's Christmas table centerpiece — rice cooked with pigeon peas, sofrito, olives, and capers in a caldero.

Cuisine: Colombia

Ingredients

• 3 cups long-grain rice
• 1 can pigeon peas (gandules)
• 3 tbsp sofrito
• 2 tbsp sazón
• 1/4 cup tomato sauce
• 8 pimiento-stuffed olives
• 1 tbsp capers
• 2 tbsp vegetable oil or annatto oil
• Salt, culantro or cilantro

Instructions

1. Heat oil in a caldero (heavy pot). Add sofrito and cook 2 minutes.
2. Add tomato sauce, sazón, olives, capers, and gandules. Stir.
3. Add water and salt. Bring to boil.
4. Add rice. Stir once. Cook uncovered until water absorbs.
5. Stir from bottom, cover tightly. Cook on very low heat 25 minutes.
6. Fluff and serve. The "pegao" (stuck rice) at bottom is the prize.