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Arroz Amarillo Con Gandules

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“Yellow Rice with Pigeon Peas - translated. You won't believe how much flavor can be packed into such an understated dish. This is a pull-out-the-stops version of the dish. The secret is a well-seasoned sofrito. Make enough sofrito to double the recipe & it would be a waste of good ingredients. You can freeze the sofrito for about a month. Gourmet Magazine.”
1hr 25mins

Ingredients Nutrition


  2. Purée all sofrito ingredients in a food processor.
  4. Cut out a round of parchment or wax paper slightly larger than diameter of a wide 4- to 5-quart pot.
  5. Pat ham dry and cook in annatto oil in pot over medium-high heat, stirring occasionally, until starting to crisp, about 4 minutes.
  6. Add sofrito, olives, and capers and cook, stirring, until liquid has evaporated, about 5 minutes.
  7. Add rice and cook, stirring, until it sizzles, about 2 minutes.
  8. Stir in peas, water, and 1 1/4 teaspoons salt and bring to a simmer.
  9. Simmer, uncovered, over medium-high heat until almost all of liquid is absorbed, about 10 minutes, reducing heat to medium once water is below level of rice.
  10. Gently stir from bottom to top, then smooth top of rice.
  11. Place parchment round directly over rice and cover pot with a tight-fitting lid.
  12. Reduce heat to low and cook, undisturbed, 30 minutes.
  13. Remove from heat, then discard parchment and gently fluff rice with a fork.
  14. Cover with lid and let stand 10 minutes.

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