Did you know....
El Cocinero Puertorriqueño, the island's first cookbook was published in 1849
Rice with pigeon peas/Arroz con gandules: is a yellow-rice-and-pigeon-pea dish with alcaparrado (capers and olives stuffed with red peppers), and pieces of meat (bacon, smoked ham, smocked turkey or chorizo). The spices and seasoning usually include of cumin, bay leaf, annatto oil, sofrito, banana leaf, dry oregano, thyme, and stock. It is part of Puerto Rico's national dish along with pig roast.
Arroz con gandules/Rice with pegion peas
Yield: serves 4 to 6
Prep Time: About 7 min.
Total Time: About 30 to 35 min.
In a medium to small caldero, pour ahoite, sofrito, olives, ham and sautee for about 3 minutes, next pour the can of pigeon peas, cumin tomato sauce, paprika, and sazon con culantro, mix all ingredients together. Then mix rice and bay leaf into all ingredients. Pour just enough hot water to cover the rice. Water should be 1/2 inch above rice level. Boil uncovered over high heat, mixing the rice once or twice until water is absorbed (tip: not too dry, leave some water). After water is absorbed (second picture below) place the top of rice with the banana leaf and cover. Simmer over LOW heat for 20 minutes. Next, turn rice from bottom to top and let simmer for about another 10 minutes or less or until rice is tender.