Arroz con Gandules

Arroz con Gandules is a traditional Puerto Rican dish that I cannot get enough of. Literally, it translates to rice with pigeon peas, also known as "toor dal" in Indian cooking. This is the only Puerto Rican dish I know of that includes absolutely no meat (aside from ham in some recipes, which is not necessary). To me, it's become a comfort food, so I have to keep watching how many portions I take!

Many varieties on this recipe call for chickpeas, which is how I usually make it, but today, I decided to use habichuelas to see what would happen. It ends up, most types of light colored beans you use are good with this. I also used hot peppers instead of bell peppers to make my own sofrito. Any pepper you've got is fantastic. I promise!

Ingredients:

1 16oz. can of habichuelas
2 tomatoes, diced
1 onion, diced finely
5 garlic cloves, smooshed and minced
4-5 hot peppers/1-2 bell peppers (preferably different colors), diced finely
3 tbsp. of vegetable oil
1-2 tbsp. cumin
Tons of Adobo all-purpose seasoning
1-2 cups of rice, rinsed
Enough water to cover the mixture by 1"


Directions:

1) After chopping up your vegetables, mix the tomatoes, onion and peppers together.
2) Pour oil in the saucepan and add the sofrito mixture. Cook on medium-high heat for 4 minutes, stirring.
3) Add the garlic and keep cooking for 1-2 minutes, stirring.
4) Add the Adobo, cumin, beans and rice and stir for 2 minutes.
5) Cover the mixture with water (usually around 4-5 cups) until the water level is approximately 1" above where the mixture level is.
6) DO NOT MIX. Cook for about 30 minutes, or until most of the water is absorbed.
7) Cover the saucepan and turn to low heat. Let simmer for 1 hour.
8) Enjoy!!!

Serves 6-8. Unless you eat too much in one sitting.

Just so you all know, you are not supposed to mix the rice once the water is added. This is because the bottom is supposed to crust into this amazing, oniony, crispy thingy called, "pegao" and is considered the best part of the dish. It may look burnt, but trust me, you should eat it. Don't worry, if you added the correct amount of oil, it should not stick to the bottom of your saucepan. :)