As I write this post, we are rolling into fall soon and I just think of how relaxed the vibe is in the fall. You are gearing up for the holiday season starting with Halloween and soon after it’s potluck season. If you happen to be working in an office after COVID then potlucks may still be a thing. I haven’t worked in an office for a few years and that was probably what I missed the most. It is a great place to try new things and swap recipes. That’s where I found this amazing rice and I had to have the recipe. So the owner shared her recipe and I have made some changes along the way.
After many years of making this rice, it’s still one of my favorites. I don’t make it too often. It is usually paired with a delicious jerk pork loin, my mango avocado salsa, and some fried ripe plantains. I also make a sauce with the pan drippings of the pork that is drizzled over the pork. This whole meal will take your tastebuds to an island in the Caribbean and you will never want to come back. Until your plate is empty of course. Then you will be back for seconds. Am I giving it too much hype? Well, let continue talking about the rice…
ARROZ CON GRANDULES
This name translates in English to “rice with pigeon peas”. In the Caribbean, some variations of rice with beans or peas can be found in almost every country. This rice dish belongs to Puerto Rico and is a part of their national dish. Their signature sofrito lends lots of flavors while the annatto found in the sazon seasoning adds a beautiful orange-like color. When it is cooking, the smell is phenomenal and I just can’t wait to dive in.
Ingredients and Substitutions:
Pork Loin – The meat you use is up to you. I like to use a small piece of pork loin and cut it into very small pieces and brown it before I get the rice going. You can also use salted pork, ham, or sausage. The person that shared this recipe with me used small breakfast sausages cut into tiny pieces. I like the addition of the fresh pork loin. I think it adds a little something extra to the whole dish. You can leave it out altogether if you prefer a vegan option.
Pigeon Peas – Pigeon peas can be found in a can at nearly all grocery stores. I grew up with a pigeon pea tree in our back yard and we would get them fresh. But since those days are behind me, I am just happy to be able to grab these off the shelf.
Sofrito – This is a base that adds lots of that great flavor you will taste. While sofrito originated in Spain and is tomato-based, Puerto Rico has its own version called Reciato which is culantro-based. They both play a huge role in Puerto Rican cooking.
Goya Sazon achiote y culantro – I have only ever seen this in the Guya brand but to be honest, don’t look too hard at the shelf. I grab the first thing I see and get going. The achiote is the annatto seeds that give the color and culantro is a stronger version of cilantro, with long wide leaves that have jagged edges. it goes by other names like chandon beni in trinidad, bandanya in Guyana, recao in Puerto Rico just to name a few.
White Rice – I use a typical long-grain white rice. You can switch it up with another other white rice like Jasmin or Basmati. But the standard white rice is perfect so no need to run out and buy something different. I wouldn’t use brown rice but if you try that then let me know how it works out.
Salt – This will season your rice. Be sure to pay attention to the type of chicken stock and meat you are using because this may have its own salt that you need to account for. Salt in a lot of recipes should be to taste especially in more savory recipes.
Chicken Stock – I like to use chicken stock but so many times I have used water. It is perfectly fine to swap out the chicken stock for water or vegetable stock. This will still be really great and full of amazing flavor.
Now that we have gone through everything, give it a try and let me know what you think.
Arroz con Grandules (Rice with Pigeon Peas)
Description
A traditional Puerto Rican side that is packed with flavor and pairs with anything. It is easy to make so feel free to break this one out and impress everyone at the next family BBQ, picnic, Christmas, or any gathering.
Ingredients
Instructions
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In a pot with a tight-fitting lid, heat oil, add pork, and cook through. This should only take a few minutes since the pieces are small. Feel free to add any seasoning to your pork at this point.
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Add pigeon peas, sofrito, sazon, rice, and salt. Stir everything together.
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Add chicken stock and bring to a boil.
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Cover with a tight-fitting lid and cook on low heat (simmer) for 20 minutes. Do not open the lid while it is cooking.
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After 20 minutes, turn off the heat and take a look to make sure all the water is absorbed and rice is cooked through. Return the lid to the pot and allow it to sit for another 15-20 minutes.
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Fluff with a fork and enjoy!
Note
- This rice freezes well for up to 1 month.
- You can omit the meat if you choose.
- Adjust salt accordingly if you are using low sodium chicken stock.
- You can swap the chicken stock with water.
