Arroz con gandules (rice with pigeon peas) is a staple Puerto Rican dish so popular it's sometimes called the island's national dish. It's usually served during holidays and special events alongside roasted pork (pernil), but it also makes for a great weeknight meal. You can serve it on its own or pair it with chicken, pork or fish. The dish is built on several layers of flavor, starting with achiote oil that contributes to the dish's bright yellow-orange color, and including sofrito (recaíto), the aromatic seasoning base essential to many Puerto Rican dishes. Diced ham, olives and sazón spice blend give the rice an irresistible savory flavor. Note that the recipes for achiote oil, sazón and sofrito will make more than you need for this recipe, but all are staples of Puerto Rican cooking and easy to put away for future dishes.
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Food Network Kitchen | 2025-01-27
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