📝 About This Recipe
This iconic rice and pigeon pea dish is the crowning jewel of Puerto Rican holiday tables and Sunday dinners, representing the heart of the island's culinary heritage. Infused with the aromatic 'holy trinity' of sofrito, sazón, and savory pork, it offers a complex depth of flavor that is both comforting and festive. The secret to a perfect batch lies in the 'pegao'—the crunchy, caramelized layer of rice at the bottom of the pot that is highly prized by everyone at the table.
🥗 Ingredients
The Aromatic Base
- 1/4 cups Olive Oil
- 2 ounces Salt Pork or Bacon (diced into small cubes)
- 1/2 cups Sofrito (freshly made or high-quality store-bought)
- 1/4 cups Alcaparrado (mixture of pitted manzanilla olives and capers)
The Seasoning
- 1/4 cups Tomato Sauce (plain canned sauce)
- 1 packet Sazón with Culantro and Achiote (for color and flavor)
- 1 packet Ham Bouillon (concentrated seasoning)
- 1/2 teaspoons Dried Oregano
- 1/2 teaspoons Adobo Seasoning (to taste)
The Core
- 3 cups Long-grain White Rice (rinsed until water runs clear)
- 15 ounces Pigeon Peas (Gandules) (1 can, drained and rinsed)
- 4 cups Water or Chicken Stock (use stock for richer flavor)
- 2 pieces Bay Leaves
The Finish
- 1/4 cups Fresh Cilantro (finely chopped)
- 1 piece Banana Leaf (optional, used for steaming)
👨🍳 Instructions
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1
In a large 'caldero' or heavy-bottomed pot, heat the olive oil over medium heat.
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2
Add the diced salt pork or bacon and sauté until the fat has rendered and the meat is crispy and golden brown.
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3
Stir in the sofrito and cook for 2-3 minutes until it becomes highly fragrant and slightly darkened, but do not let it burn.
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4
Add the alcaparrado, tomato sauce, sazón, ham bouillon, oregano, and adobo. Stir well to combine the aromatics into a thick paste.
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5
Add the drained pigeon peas to the pot, stirring gently to coat them thoroughly in the seasoning base.
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6
Add the rinsed rice to the pot. Stir for 1-2 minutes to 'toast' the grains slightly, ensuring every grain is coated in the orange-hued oil.
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7
Pour in the water or chicken stock and add the bay leaves. Increase the heat to high and bring the liquid to a rolling boil.
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8
Allow the rice to boil uncovered for about 5-8 minutes, or until the liquid has been absorbed and is level with the top of the rice.
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9
Give the rice one single, gentle stir from the bottom to the top. Do not over-stir, as this can make the rice mushy.
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10
Reduce the heat to the lowest possible setting. If using, place a piece of banana leaf over the rice, then cover tightly with a lid.
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11
Simmer undisturbed for 20-25 minutes. Do not peek or lift the lid, as the steam is essential for cooking the rice through.
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12
Remove the lid and fluff the rice gently with a large fork. If you want more 'pegao' (crispy rice), turn the heat up to medium-high for the last 2 minutes before serving.
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13
Remove the bay leaves, garnish with fresh cilantro, and serve hot.
💡 Chef's Tips
Always use a 'Caldero' (cast aluminum pot) if possible; its shape and material are perfect for creating the legendary pegao. Rinse your rice thoroughly in a fine-mesh sieve until the water is no longer cloudy to ensure separate, fluffy grains. If you don't have a banana leaf, a piece of aluminum foil placed under the lid creates a tight seal that mimics the steaming effect. Avoid stirring the rice once you have covered it, as this releases starch and will result in a gummy texture. Be mindful of salt; the olives, capers, and bouillon are salty, so taste the liquid before it boils to adjust the adobo.
🍽️ Serving Suggestions
Serve alongside 'Pernil' (slow-roasted pork shoulder) for a traditional Puerto Rican Christmas feast. Pair with 'Maduros' (sweet fried yellow plantains) to provide a sugary contrast to the savory rice. Add a few slices of fresh, buttery avocado seasoned with a pinch of sea salt on the side. Serve with a side of 'Ensalada de Coditos' (macaroni salad) for a classic island lunch combination. Enjoy with a cold glass of Malta or a refreshing light lager with a lime wedge.