Arroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito. This is one of the signature rice dishes of Puerto Rican cuisine. Arroz con gandules is part of Puerto Rico 's national dishes along with pernil (roast pork ).
Preparation
This dish is mainly served during Christmas season or for special occasions. The sofrito is the most important part of seasoning the rice. In Puerto Rican cooking sofrito, which is used as a base in many recipes, typically consists of the following ingredients: Herb such as Recao, cilantro, onions, garlic, aji dulce peppers, piquillo peppers, and cubanelle peppers. The day of cooking the first step is cooking the pigeon peas if they are being prepared from dried form or fresh, although the canned variety are widely available in Latino markets or supermarkets in cities where there are significant Puerto Ricans. In a separate pot (caldero), annatto (achiote)-infused oil, which gives the rice and ham the dish 's distinctive yellow /orange color is then heated. Pork usually in the form of salt pork, ham, or ham hocks is added. Bacon, Salchichon (salami), longaniza, or chorizo can also be used alone or in combination.
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