Arroz con Gandules (Rice With Pigeon Peas)

Name: Arroz con Gandules (Rice With Pigeon Peas)
Yield: 6–8 servings
Ingredients: 2 ripe plum tomatoes, cored, coarsely chopped (about 1½ cups); 1 medium onion, coarsely chopped (about 1 cup); 2 Cubanelle peppers, seeds removed, coarsely chopped (about 1 cup), or 1 medium green bell pepper, ribs and seeds removed, coarsely chopped; 1 medium red bell pepper, ribs and seeds removed, coarsely chopped (about 1 cup); 1 large bunch cilantro, coarsely chopped (about 1 cup); 1 head of garlic, cloves separated, peeled; 1 smoked ham hock; 3 cups homemade chicken stock or low-sodium chicken broth; ¼ cup extra-virgin olive oil; 2 1.4-oz. packets Sazón con Culantro y Achiote (such as Goya); 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt; 1 tsp. freshly ground black pepper; 2 cups medium-grain white rice, rinsed, drained; ¼ cup coarsely chopped jarred alcaparrado (olives, pimientos, and capers), drained; 1 15-oz. can pigeon peas, rinsed, drained; Cilantro leaves with tender stems (for serving)

By Rick Martinez

December 9, 2019

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Photo by Laura Murray, food styling by Yekaterina Boystova

Pernil without arroz con gandules is like turkey without stuffing—the arroz completes any holiday meal in the Greater Antilles (especially Puerto Rico, Cuba, and the Dominican Republic). This Puerto Rican version uses many of the same ingredients from our pernil, with the addition of smoked ham hock. If you have more time, keep the ham hock simmering for another hour or longer for even more flavor and super-tender meat. We call for canned gandules because they’re easier to find, but if you can find frozen, use those; they will have better flavor and texture. Simply let them thaw before proceeding.

Recipe notes

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