Arroz con Gandules (Rice With Pigeon Peas)

rice tomato onion pepper bell pepper cilantro garlic ham stock olive oil pea olive

Rick Martinez

6–8 servings

Ingredients

2 ripe plum tomatoes, cored, coarsely chopped (about 1½ cups)

1 medium onion, coarsely chopped (about 1 cup)

2 Cubanelle peppers, seeds removed, coarsely chopped (about 1 cup), or 1 medium green bell pepper, ribs and seeds removed, coarsely chopped

1 medium red bell pepper, ribs and seeds removed, coarsely chopped (about 1 cup)

1 large bunch cilantro, coarsely chopped (about 1 cup)

1 head of garlic, cloves separated, peeled

1 smoked ham hock

3 cups homemade chicken stock or low-sodium chicken broth

¼ cup extra-virgin olive oil

2 1.4-oz. packets Sazón con Culantro y Achiote (such as Goya)

4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt

1 tsp. freshly ground black pepper

2 cups medium-grain white rice, rinsed, drained

¼ cup coarsely chopped jarred alcaparrado (olives, pimientos, and capers), drained

1 15-oz. can pigeon peas, rinsed, drained

Cilantro leaves with tender stems (for serving)

Method

Purée tomatoes, onion, Cubanelle peppers, bell pepper, cilantro, and garlic in a food processor until smooth. Scoop out ½ cup sofrito and set aside. Reserve remaining sofrito for another use (you can use it for the pernil).

Do Ahead: Sofrito can be made 3 days ahead. Transfer to an airtight container, cover, and chill, or freeze up to 3 months.

Bring ham hock and stock to a simmer in a medium saucepan over medium-low heat, cover, and cook until ham hock is tender, at least 1 hour or up to 2.

Heat oil in a large saucepan over medium-high. Cook reserved 1 cup sofrito, stirring occasionally, until beginning to brown and most of the liquid is evaporated, 5–8 minutes. Add Sazón, salt, and pepper and cook, stirring, until fragrant, about 1 minute. Add rice and olives, pimientos, and capers and cook, stirring often, until some grains are translucent, about 3 minutes. Add ham hock and stock (you should have 3 cups; if not, add water or more stock to get you there). Scatter pigeon peas over. Bring to a boil, then reduce heat to medium-low. Cover saucepan and simmer until rice is tender and liquid is absorbed, 20–30 minutes.

Remove pan from heat, transfer ham hock to a plate, and fluff rice with a fork. Cover pan and let sit 15 minutes. Shred meat from ham hock, cover loosely, and let sit until ready to serve.

Transfer rice to a platter. Top with reserved ham hock and cilantro.