Arroz con Grandules (Rice with Pigeon Peas)
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.
- 1 tablespoon olive oil
- 1/2 cup finely cubed pork tenderloin (sub. ham, bacon, sausage)
- 1 can (15 oz.) pigeon peas, drained
- 1/3 cup sofrito
- 1 packet sazon con achiote y culantro (Goya)
- 2 cups white rice, rinsed
- 1 teaspoon salt
- 4 cups chicken stock
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.
Add pigeon peas, sofrito, sazon, rice, and salt. Stir everything together.
Add chicken stock and bring to a boil.
Cover with a tight-fitting lid and cook on low heat (simmer) for 20 minutes. Do not open the lid while it is cooking.
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.
Fluff with a fork and enjoy!
- 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.
