Arroz con Guandules

Every family has their recipe’s that have been passed down. One that everyone fights over the last bite during a big meal. This recipe is that dish. My mother in law makes the best Puerto Rican rice, no matter how many times I have tried to replicate it. It’s fluffy, so much flavor and filled with “love”, as she says. There are so many different versions of this on All Recipes, but I think this is the best one (ok, maybe I am bias, ha!)

When I first started dating my husband, I have never had it and now, I don’t think I could live without it during our family gatherings. It’s that good. Although, it has never been written down, this past weekend, I was finally able to get an approximation of what makes it so good. Honestly eggs and this rice are my go-to on the weekends when Manny makes it!

This pot is our favorite to cook it in. We had it before we were even engaged 10 plus years ago. Definitely worth the investment! And they often go on sale at Macy’s, so I would look out for that!

If you make it, I’d love to see it! It’s such dish that is near and dear to me. Enjoy!

Ingredients

• 1 tbsp of Sofrito or some stores like Tony’s Fresh Market sell homemade sofrito. Manny has been making his own, but I need to get that recipe soon!
• 1 cup of white rice
• 2 cups of water
• 1 can of gandules (pigeon peas)
• 1 package of Sazón Goya (cilantro & achiote)
• 2-4 TBSP of alcaparras olives
• Salt and Pepper

Directions:

1. Heat oil in pan
2. Add sofrito and spread through pan, until hot
3. Add Sazon Goya and mix until hot
4. Add rice, water, gandules, olives, and mix very well
5. Bring water to a boil and turn down to medium.
6. Place tin foil over pot, then cover.
7. Keep covered!! And allow rice to cook for 15 minutes and then turn once. This is probably the most important part, although so hard for me not to take a peek..
8. Keep cooking until all liquid is evaporated and rice is cooked
9. Occasionally stirring it or “fluffing” the rice
10. Enjoy!

Hopefully you love as much as I do!

Christine