Arroz con gandules (Rice with Pigeon Peas):
 Arroz con gandules is a combination of rice, pigeon peas, and pork (optional), cooked in the same pot with sofrito (I will post this recipe soon). This dish is mainly served during Christmas season or for special occasions in many Hispanic households in the U.S., but in Dominican Republic, and other Caribbean countries, it is a staple that is served regularly. Pork usually in the form of salt pork, ham, or smoked ham hocks is added. Bacon, Salchichón (salami), or chorizo can also be used alone or in combination. For this recipe I have not added any meat. Please feel free to add it for an even flavorful dish. The rice can be enjoyed alone or served with salad, tostones, yucca and your favorite meat dish (maybe Pernil). Next time you are looking for a hearty, flavorful rice dish, give this one a try, you will love it. Now, let’s cook!
 
Course: Main Dish
Servings: 6-8
Cuisine: Dominican
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
 
Ingredients:
·      3 tablespoons oil
·      1⁄2 cup onion, diced
·      1⁄2 cup red pepper, diced
·      1⁄2 cup green pepper, diced
·      3 garlic cloves, minced 
·      ½ tsp pepper
·      ½ tsp oregano
·      ¼ cup cilantro, chopped
·      2 tsp salt (add more or less to your taste)
·      2 tbsp pitted olives, halved (optional)
·      1 packet of Goya sazon (optional)
·      1 cube chicken bouillon (or 1 packet)
·      1 (15 ½) ounce can pigeon peas
·      ½ cup of tomato sauce
·      3 cups long-grain rice
·      4 cups water
Optional:
·      Salchichon (salami)
·      Pork
·      Ham
·      Bacon
·      Chorizo

Instructions:

1. Heat oil on medium heat.
2. If you are going to add meat, you can cook it now and set to the side, or add it in after the seasoning (step 3).
3. In the same pan you cooked the meat (if you added any), add in onion, red pepper, green pepper, garlic, pepper, oregano, salt, chicken bouillon, cilantro and Goya sazon. Sautee for 2-3 minutes on medium heat continuously stirring until it’s mixed well.
4. Drain dry pigeon peas and reserve liquid (you will need it for later). Add in dry pigeon peas and cook for another 3-5 minutes on medium heat.
5. Add in tomato sauce. Bring to a boil.
6. Add in the reserved dry pigeon pea liquid, water and salt.
7. Stir in rice and simmer over medium heat, stirring regularly so the rice does not stick to the bottom of the pan. When all the water has evaporated cover with a tight-fitting lid and simmer over very low heat.
8. Wait 15 minutes, uncover, stir in the remaining oil. Move the rice from the bottom to the top so it cooks uniformly. Cover again and simmer another 5 minutes.
9. Serve with your favorite meat and optional sides: salad, tostones, yucca, avocado.