morsels45

morsels45 said

Arroz con gandules

Rice with pigeon peas and sofrito, and a crust at the bottom worth fighting over.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make arroz con gandules

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With a proper sofrito

50 minutes · serves 6 · Easy

What you need

  • 400g medium grain rice
  • 1 tin pigeon peas, drained
  • 100g cured ham or bacon, diced
  • 4 tbsp sofrito (onion, pepper, garlic, coriander, blitzed)
  • 2 tbsp tomato purée
  • 1 tsp dried oregano
  • 2 sachets sazón or 1 tsp annatto
  • 700ml stock
  • 8 olives
  • Oil

What you do

  1. 1Render the ham in oil in a heavy pot until it catches.
  2. 2Sofrito in, and cook it for a full 4 minutes — it should darken and stop smelling raw.
  3. 3Tomato purée, oregano, annatto, then the peas and olives.
  4. 4Rice in, stirred to coat in the fat. Stock over, taste for salt.
  5. 5Boil hard uncovered until the liquid is level with the rice, then lid on, lowest heat, 20 minutes.
  6. 6Rest 10 minutes. The crust on the bottom — the pegao — is the best part and is not a mistake.

Vegetarian

45 minutes · serves 4 · Very easy

What you need

  • Rice
  • Pigeon peas
  • Sofrito
  • Tomato purée
  • Annatto
  • Vegetable stock
  • Olives

What you do

  1. 1Same without the ham, with an extra spoon of sofrito and a little more oil.
  2. 2Still gets a pegao if the heat is low enough for long enough.