Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1/2 cup diced smoked ham or bacon (about 2 oz / 60g)
  • 1/2 cup diced onion (1 medium, about 75g)
  • 1/2 cup diced red bell pepper (1 medium, about 75g)
  • 1/4 cup diced green bell pepper (1 medium, about 37g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10 ml)
  • 1 packet (1.25 oz / 35g) sazón with achiote
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat - 1.25ml)
  • 2 cups medium-grain rice (400g), such as Valencia or Carolina
  • 3 cups chicken broth (720ml)
  • 1 (15 ounce / 425g) can pigeon peas (gandules), drained and rinsed
  • 1 (8 ounce / 225g) can tomato sauce
  • 1 bay leaf
  • 1/4 cup cilantro, chopped (a small handful)
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in the pot over medium heat. Add ham or bacon and cook until lightly browned. Add onion, bell peppers, and garlic; sauté until softened.
  2. Stir in sazón, oregano, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  3. Add the rice and stir to coat it well with the sofrito mixture. Cook for 2 minutes, stirring occasionally.
  4. Pour in chicken broth, tomato sauce, and add the bay leaf. Bring to a boil, then stir in the drained pigeon peas.
  5. Reduce heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking!
  6. Remove from heat and let the Arroz con Gandules rest, covered, for 10 minutes.
  7. Fluff with a fork, discard bay leaf, sprinkle with cilantro, and serve hot.