Arroz con Gandules y Jamón

Name: Arroz con Gandules y Jamón
Cook time: 45 min
Yield: 6 servings
Ingredients: 1 green bell pepper; 0.5 onion; 0.5 bunch cilantro; 3 cloves garlic; 1 aji dulce optional; 2 tablespoons olive oil; 1 cup ham diced; 0.25 cup sofrito; 2 tablespoons tomato sauce optional; 2 cups medium-grain rice rinsed; 1 packet sazón con achiote with annatto for color; 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 1 bay leaf; 1 can gandules (pigeon peas) 15 oz, drained and rinsed; 2 cups chicken broth or water; 0.25 cup green olives optional, chopped; 0 salt to taste; 0 black pepper to taste

A traditional Puerto Rican dish made with rice, pigeon peas, and ham, flavored with sofrito and spices.

Cook time: 45 minutes

Servings: 6

Ingredients

1 green bell pepper
0.5 onion
0.5 bunch cilantro
3 cloves garlic
1 aji dulce optional
2 tablespoons olive oil
1 cup ham diced
0.25 cup sofrito
2 tablespoons tomato sauce optional
2 cups medium-grain rice rinsed
1 packet sazón con achiote with annatto for color
1 teaspoon ground cumin
0.5 teaspoon dried oregano
1 bay leaf
1 can gandules (pigeon peas) 15 oz, drained and rinsed
2 cups chicken broth or water
0.25 cup green olives optional, chopped
0 salt to taste
0 black pepper to taste

Instructions

If making homemade sofrito, blend the bell pepper, onion, cilantro, garlic, and aji dulce until finely chopped. Store the leftover sofrito in the fridge for other dishes.
Heat 2 tablespoons of olive oil in a heavy-bottomed pot (like a Dutch oven) over medium heat. Add the diced ham and cook until slightly browned (about 3-4 minutes). Stir in the sofrito and sauté for another 2-3 minutes until fragrant. If using tomato sauce, add it now and stir it in.
Stir in the rice, mixing it with the sofrito and ham so that it gets coated with the oil and flavor. Add the sazón, cumin, oregano, and bay leaf, and mix until the rice is evenly coated and has a light golden color from the annatto.
Stir in the drained gandules (pigeon peas). Pour in the chicken broth or water, making sure there’s about 1 inch of liquid above the rice level. If using olives, stir them in now. Add salt and pepper to taste.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes. Do not stir the rice during this time, as this could make it mushy. Check the rice occasionally to ensure it isn't drying out; if needed, add a little more broth.
Once the rice is cooked and the liquid is absorbed, remove the bay leaf. Let the rice sit, covered, for an additional 5-10 minutes to steam. Fluff the rice with a fork and serve warm.