Puerto Rican Arroz con Gandules is absolutely delicious. But it translates “Rice with Pigeon Peas” in English, which honestly sounds pretty gross. Apparently they got that name in Barbados back in the day when they were used to feed pigeons, but what kind of a name is that?
Gandules are tasty little guys, and I make sure to put a ton of them in when I make this dish, but their English name is in dire need of a rebrand. I don’t know, like, “Caribbean Peas,” or “Legumes of the Cari-pea-an.” Let me know if you have any ideas in the comments.
For the perfect holiday pairing, make this with some turkey (pavo):
• Easy Thanksgiving Turk...
INGREDIENTS
2 tbsp achiote oil (or canola oil)
2 tbsp sofrito
¼ c of cooking ham, diced
2 seasoned pork chops,diced
½ c tomato sauce
¼ c of sliced Pimientos
4 olives (or more)
1 can of Gandules (pigeon peas)
1 ½ tsp Sazón
1 tsp Chicken Bouillon (or 1 cube)
2 c white rice
1 banana leaf (if you can find one)
Salt to taste (if necessary)
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CO-CREATED BY: Carolina Ginorio & Grant Dougharty