Puerto Rican rice dish with pigeon peas and green olives. A classic Puerto Rican recipe made in a rice cooker!
Puerto Rican cuisine is somewhat new to me, my loss for sure. My first experience with this recipe was as a grateful recipient of a large serving of hot, steamy and savory deliciousness. The scene was circa 1995, U.S. Army field operations. The food was decent on the food line but not special. The mess sergeant was from Puerto Rico and so was my squad leader. Need I say more? I don’t think so… I was just a lucky tag-a-long when the head cook gestured toward my squad leader to follow him into the back recesses of the kitchen, I felt special and trespassing at the same time. Before I knew it, I had a canteen cup full of Arroz con Gandules in my grateful hands. That’s my first experience with this amazing rice dish, what’s yours?
If you can’t find Sofrito, make your own, pssst it’s easy! Follow my recipe here.
- 2 cups rice, long grain white
- 1/4 cup cooking oil
- 1 Sazon packet, small
- 2 Tbs tomato paste
- 2 Tbs Sofrito
- 1 cup green olives with pimiento
- 1 can gandules
- Salt to taste, I don't think you will need any
- Note* Sazon and maybe Sofrito is in your ethnic aisle of your grocery store. You can make your own Sofrito though, find the link in the post.
- Rinse rice and place in rice cooker.
- Add water until water level is 3/4 inch above rice level.
- Add all other ingredients to cooker and stir.
- Cook rice until done in cooker, alternatively you can cook this on the stove top in large sauce pan, just simmer on low heat, covered for 30 minutes (without peeking), let rest (still no peeking) for 5 minutes more.