Arroz con Gandules (rice and pigeon peas)

Arroz con Gandules is Puerto Rico's best known dish. It is a Christmas treat in most Puerto Rican houseeholds.

The basic recipe should serve 8 adult diners.

Ingredients:

1 pound fresh pigeon peas, shelled and rinsed
8 cups water
pinch of salt (optional)
(alternately, two cans of boiled pigeon peas)
1 1/2 pounds pork meat, cut into one-inch cubes
1 tablespoonful Adobo (or mix ground oregano, salt and garlic powder in equal amounts)
2 teaspoonfuls olive oil
1 tablespoonful vegetable oil
4 ounces diced cooking ham, rinsed
1 medium-sized onion, chopped
1 cubanel pepper, seeded and chopped
1 green bell pepper, chopped
1 medium-sized tomato, chopped
1/3 teaspoonful ground garlic
2 1/2 cups medium-grain white rice, uncooked
1/3 cup green olives stuffed with peppers or onions, diced
1 teaspoonful capers
6 sprigs coliander, chopped
1 cup tomato sauce

Mix Adobo with the olive oil. Baste the pork meat with the mixture and allow to marinate while the pigeon peas are being cooked.

If using fresh pigeon peas, rinse and drain. In a large saucepan, combine the peas and water. Bring to a simmer and cook for 30 minutes. Add the diced cooking ham (with bones), stir and cook for 15 more minutes. Drain, reserving 3 1/2 cups of the liquid, and set aside until needed.

In a large, non-stick saucepan over medium-high heat, warm the vegetable oil. Add the pork meat and saute for about two minutes. Add the onion, garlic, cubanel pepper, bell pepper, and tomato. Saute for another two minutes, stirring a few times.

Stir rice into the meat and vegetables. Stir in the green olives, capers, coliander, tomato sauce, and drained pigeon peas. Cook for 2 to 3 minutes, stirring continously.

Stir in the 3 1/2 cups of reserved liquid. Bring to a simmer and cook uncovered over medium heat until almost all the water has evaporated. Time varies according to local conditions, but should take between ten and fifteen minutes. With a large wooden spoon, turn the rice and peas, folding so that the ingredients in the bottom of the pan trade places with those on top. Reduce the heat to very low, cover the pan, and cook for another 15 minutes. Serve hot.

If you use canned pigeon peas: drain the peas and add enough water to their broth to make 3 1/2 cups of liquid. Add the pigeon peas as you fold the rice 15 minutes before serving.

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