This is the national dish of Puerto Rico, traditionally served during Christmas but enjoyed year-round.
- Description: A one-pot rice dish flavored with sofrito, salted pork, and pigeon peas, characterized by its distinct yellow-orange color from achiote (annatto) oil.
- Total Time: 45–60 minutes
- History: This dish represents the “trinity” of Puerto Rican culture: the rice was brought by the Spanish, the pigeon peas (gandules) originated in Africa, and the seasoning reflects the Taíno use of local peppers and herbs.
Ingredients & Instructions
- Sauté the Base: In a heavy pot (caldero), sauté diced salt pork or ham. Add 1/2 cup of sofrito (a blend of peppers, onions, garlic, and cilantro) and cook until fragrant.
- Season: Add a packet of Sazón with Culantro y Achote, a handful of olives, and 1 can of gandules (pigeon peas).
- Add Rice: Stir in 2 cups of long-grain white rice, ensuring every grain is coated in the flavorful oil.
- Simmer: Add 2 to 3 cups of water (or chicken stock). Bring to a boil, then reduce heat to low.
- Steam: Cover tightly and cook for about 20–25 minutes. Pro tip: Do not stir the rice while it’s steaming if you want the pegao (the delicious crunchy rice at the bottom of the pot).