Arroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito.[1] This is the signature dish of Puerto Rican culture and also has become very popular throughout Latin America and the Caribbean.
Preparation[edit]
This dish is mainly served around holidays and special occasions. The rice is cooked in olive oil that has been infused with annatto seeds. Added are pigeon peas, black pepper, cumin, bay leaves, sofrito, olives, capers, broth, and a meat--usually smoked ham, pork, or turkey, but possible substitutions are cooking ham, bacon, or chorizo. Orégano brujo is also a very popular ingredient. The rice is then covered with a plantain or banana leaf and is finished off. Annatto, or achiote is what gives arroz con gandules its distinctive yellow color.
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