Arroz Con Gandules

Belizean Rice and Beans is a staple dish in Belizean cuisine, and it’s served as a side dish with almost every meal. While this recipe is not the most common form of “rice and beans” found in Belize, this recipe is simple and delicious. The recipe is a blend of African, Spanish, and indigenous people’s influences. This recipe includes pigeon peas, which are commonly known as “gandules” in Belize and the Caribbean. The pigeon peas give the rice its distinctive flavor and texture. The dish is traditionally cooked with chicken stock, but it can be made with water or vegetable stock to make it vegan.

Ingredients:

• 1 can of pigeon peas (gandules)
• 4 cups of chicken stock or water (or vegetable stock)
• 2 cups of rice (jasmine rice preferred)
• 3 tablespoons of sofrito (see recipe in previous post)
• 1 pack of Goya seasoning with azafran
• 1 beef bouillon cube (if not using chicken stock)
• Salt and pepper to taste
• Optional: chopped ham and crushed garlic for added flavor

Instructions:

1. In a large pot, heat up a tablespoon of oil and sauté the chopped ham and crushed garlic for about 3 minutes (optional).
2. Add the sofrito paste and sauté for an additional 3 minutes.
3. Add the rice and Goya seasoning and stir to coat the rice evenly.
4. Add the chicken stock (or water/vegetable stock) and bring everything to a boil.
5. Add the pigeon peas and stir to combine.
6. Lower the heat to medium-low and cover the pot with a lid.
7. Cook for 20 minutes without opening the lid.
8. After 20 minutes, remove the pot from the heat and let it sit for an additional 10 minutes to steam.
9. Fluff the rice with a fork and serve hot.

Alternative Ingredient Options:

• For a vegan version, use vegetable stock instead of chicken stock and omit the ham.
• To make the dish gluten-free, ensure that the Goya seasoning does not contain any gluten and use gluten-free bouillon cubes if necessary.

Serving Suggestions:

• Rice and beans pair well with almost any protein, such as chicken, fish, or beef.
• Serve with a side of plantains or coleslaw for a traditional Belizean meal.
• A refreshing drink like Belizean-style lemonade or horchata complements the dish well.

Tips and Tricks:

• Rinse the rice thoroughly before cooking to remove excess starch.
• Use a heavy-bottomed pot to prevent burning and sticking.
• Do not open the lid while the rice is cooking, as it will release steam and affect the cooking process.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.

Variations:

• Add diced tomatoes and bell peppers for added flavor and color.
• Use brown rice or quinoa instead of white rice for a healthier alternative.
• Add coconut milk for a creamier and richer taste.

My friend usually chops a little bit of ham and saute this with 3 cloves of fresh crushed garlic in about a tablespoon of oil. Then she adds the sofrito paste and sautes this for about three minutes, then she adds the rice and Goya seasoning then she adds the water/stock (the ratio is 2 cups liquid to 1 cup rice) The beans are not included in the ratio. Add gandules. Bring everything to a boil cover pot and lower heat to medium-low. Cook for twenty minutes. Do not open the pot until after 20 minutes.

If you enjoyed this recipe simple rice and pigeon peas recipe you may also enjoy our Belizean Rice and Beans Recipe.