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Arroz con Gandules (Rice with Pidgeon Peas)

Arroz con Gandules (Rice with Pidgeon Peas) Recipe

  • cup Achiote Oil (recipe below)
  • 1 cup Sofrito (recipe below)
  • 3 tablespoons alcaparrado or coarsely chopped pimiento-stuffed olives
  • 3 tablespoons fine sea or kosher salt
  • 1 tablespoon cracked black pepper
  • 2 teaspoons ground cumin
  • 1 pounds smoked pork neck bones or smoked turkey wings or one smoked ham hock (We smoked our own turkey pieces)
  • One 13-ounce bag frozen pigeon peas or one 15-ounce can pigeon peas, drained
  • 6 cups long grain rice
  • Beef Broth, homemade or store-bought and/or water as needed (about 8 cups)
  • 1 banana leaf, optional
  • 1 cup olive oil
  • 2 tablespoons achiote (annatto) seeds
  • 2 medium Spanish onions, cut into large chunks
  • 3 to 4 Italian frying peppers or cubanelle peppers
  • 16 to 20 cloves garlic, peeled
  • 1 large bunch cilantro, washed
  • 7 to 10 ajices dulces (see note below), optional
  • 4 leaves of culantro (see note below), or another handful cilantro
  • 3 to 4 ripe plum tomatoes, cored and cut into chunks
  • 1 large red bell pepper, cored, seeded and cut into large chunks
  • * If you cant find ajices dulces or culantro, up the amount of cilantro to 1 bunches
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