Puerto Rican pigeon peas and rice, or arroz con gandules, is comfort in a pot - fragrant with sofrito, garlic, and spices, simmered together until every grain is infused with flavor. It’s warm, savory, and deeply rooted in tradition.

Puerto Rican Pigeon Peas & Rice

Stephanie Sharpe

@steph

5 months ago

Puerto Rican pigeon peas and rice, or arroz con gandules, is comfort in a pot - fragrant with sofrito, garlic, and spices, simmered together until every grain is infused with flavor. It’s warm, savory, and deeply rooted in tradition.

Recipe

Ingredients

·2 cups long-grain rice

·1 can pigeon peas drained

·1 can coconut milk

·1.5 cups water or broth

·3 cloves garlic minced

·1 onion diced

·1 scotch bonnet whole

·3 sprigs fresh thyme

·1/4 tsp allspice

·Salt and pepper

Instructions

1.Sauté onion and garlic in oil until soft.

2.Add rice and toast 2 minutes.

3.Add coconut milk, water, pigeon peas, whole scotch bonnet, thyme, and allspice.

4.Season well. Bring to a boil.

5.Reduce heat to lowest, cover, and cook 18 minutes.

6.Remove scotch bonnet and thyme stems. Fluff with fork.

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