Made with green pigeon peas, this tasty Puerto Rican Arroz con Gandules rice dish gets its signature yellow hue and outstanding flavor from achiote powder with Mahatma® Jasmine Rice
Heat oil in large saucepan set over medium. Cook ham, onions, garlic for 5 to 8 minutes or until ham starts to brown and onions are tender.
Stir in sazon, achiote, adobo seasoning, oregano, coriander and cayenne. Cook for 2 to 3 minutes or until fragrant; stir in tomato paste. Cook for 2 minutes.
Stir in rice and cook for 2 to 3 minutes or until well coated. Stir in broth and diced tomatoes; bring to a boil. Stir in pigeon peas and olives; reduce heat to low. Cover and cook for 20 to 25 minutes or until rice is tender and absorbs most of the liquid. Remove from heat. Let stand, covered, for 10 minutes. Fluff with fork, sprinkle with cilantro and finish with lime juice
Substitute ground achiote with achiote or annatto paste, if desired.
Substitute canned green pigeon peas with frozen if available. Use fresh or canned diced tomatoes of choice.
If you’re not a spicy food lover, feel free to omit the cayenne pepper but we suggest trying it once with a little less before completely omitting.
This Arroz con Gandules recipe, or rice with pigeon peas, is a traditional Puerto Rican dish served for all sorts of celebrations. So why not celebrate Latino cuisine any time of year for your next event and try out a delicious recipe made with Mahatma® Jasmine Rice simmered to perfection in a spicy tomato blend of flavors.
To get the flavors going in this dish, you’ll want to start with a sofrito made with onion, garlic and ham in olive oil.
Once that vegetable blend is nice and tender, add in your spice blend of sazon, achiote, adobo seasoning, oregano, coriander and cayenne. These spices will not only help to give this dish its signature color but also its unique and irresistible flavor.
Next let your rice cook in the spice and tomato mixture to get fully coated and absorb all of the rich flavors before letting it simmer in the broth and chopped tomatoes. Before letting it sit, add in the pigeon peas and olives. Once it is finished and absorbed the liquid, fluff with a fork, sprinkle with cilantro and finish with lime juice and enjoy!