Name: Pigeon Peas with Rice (Arroz con Gandules)
Yield: Serves 4 to 6
Cuisine: puerto rican
Ingredients: 1 cubanella or green bell pepper, cored and diced (see Note); 1 cup dry white wine, such as sauvignon blanc; 1 red bell pepper, cored and diced; 1 teaspoon ground cumin; 2 garlic cloves, minced; 2 bay leaves; 1 teaspoon ground coriander; 2 cups long-grain rice; 1 teaspoon cayenne; ¼ cup achiote oil; 1 medium white onion, diced; 1 pound dried pigeon peas, picked through and rinsed (see Note); 1 green bell pepper, cored and diced; 1 tablespoon salt

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

This dish is traditional for Puerto Rican families on Christmas and other special occasions, such as weddings and communions. Varieties of pork, such as ham, chorizo, and tocino (fatback or bacon) are frequently mixed in with the rice. In my opinion, the saltiness and fat overpower the delicate flavor of the pigeon peas. So here is a basic vegetarian version. Serve with the Enchilado de Camarones.