Puerto Rican Rice with Pigeon Peas

Be the first to rate

(No Ratings Yet)

Loading...

Puerto Rico's national dish is a fragrant, golden rice studded with tender pigeon peas, smoky pork, briny olives, and a freshly made sofrito. Each grain is tinted with annatto and infused with savory depth, making it the heart of any Puerto Rican holiday table alongside roasted pork and tostones.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 72 gCarbs
• 5 gFiber
• 3 gSugar
• 20 gProtein
• 720 mgSodium
• 480 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 26 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the Sofrito

• 1 medium yellow onion, roughly chopped
• 1 green bell pepper, seeded and chopped
• 4 garlic cloves
• 1/4 cup fresh cilantro leaves
• 2 tablespoons fresh culantro leaves (or extra cilantro)
• 2 aji dulce peppers, stemmed (or 1 small red bell pepper)

For the Rice

• 3 tablespoons annatto oil (achiote-infused oil)
• 4 ounces smoked ham, diced
• 1/2 pound pork shoulder, cut into 1/2-inch cubes
• 1 packet (about 1.5 tsp) sazon seasoning with annatto
• 1/2 cup tomato sauce
• 1 can (15 oz) pigeon peas, drained and rinsed
• 1/4 cup pimento-stuffed olives, sliced
• 1 tablespoon capers, drained
• 2 bay leaves
• 1 teaspoon dried oregano
• 3 cups long-grain white rice, rinsed
• 4 1/2 cups low-sodium chicken broth
• 1 teaspoon kosher salt, plus more to taste

Directions

1. Combine the onion, green bell pepper, garlic, cilantro, culantro, and aji dulce in a food processor; pulse until finely minced but not pureed. Set aside about 1 cup of sofrito (reserve the rest for another use or add it all).
2. Heat the annatto oil in a large heavy-bottomed pot or caldero over medium heat. Add the diced ham and pork shoulder; cook, stirring occasionally, until the pork is browned on all sides, about 7 minutes.
3. Stir the sofrito and sazon into the pot and cook for 3 to 4 minutes, until the mixture darkens slightly and smells deeply fragrant.
4. Add the tomato sauce, pigeon peas, olives, capers, bay leaves, oregano, and salt; cook for 2 minutes to meld the flavors.
5. Stir in the rice and toast for 2 minutes, making sure each grain is coated with the seasoned oil.
6. Pour in the chicken broth and bring the mixture to a vigorous boil. Reduce the heat to the lowest setting, cover tightly with a lid, and simmer undisturbed for 25 to 28 minutes.
7. Remove the pot from the heat and let it stand, covered, for 10 minutes to allow the steam to finish the cooking.
8. Uncover, remove the bay leaves, and fluff the rice gently with a fork to separate the grains before serving.
9. Serve hot as a side dish with roasted pork, pasteles, or tostones, or enjoy as a hearty main course with a simple avocado salad.

Cook’s Notes

• A traditional aluminum caldero (also called a 'paila') gives the most authentic flavor and helps create the signature crispy bottom layer called 'pegao.'
• Never lift the lid while the rice is simmering; the trapped steam is essential for evenly cooked, fluffy grains.
• For an even more pronounced yellow-orange hue and earthy flavor, bloom 1 tablespoon of achiote seeds in the oil before adding the pork and strain before proceeding.
• Fresh pigeon peas (gandules frescos) are traditional in season, but high-quality frozen or canned pigeon peas save significant prep time.
• Leftover sofrito can be frozen in ice cube trays and used within 3 months to flavor beans, stews, and other rice dishes.

You might also like

Americas

Puerto Rican Citrus and Garlic Slow-Roasted Pork

Americas

Puerto Rican Green Plantain and Pork Tamales

Americas

Puerto Rican Beef Stew with Plantains and Yuca

Desserts

Puerto Rican Coconut Pudding