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.
Try other grains in this recipe like Quinoa. Don’t know how to cook Quinoa? Check out this article How to Cook Quinoa – The Ultimate Guide!
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