Sunwhite

Arroz con Gandules (Puerto Rican rice with peas)

Prep time

15min

Cook time

60min

This has been called the quintessential Puerto Rican dish - it’s very versatile and adaptable to many occasions.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 3 cup Sunwhite Calrose/Medium Grain Rice (rinsed and strained)

  • 500 g Pigeon Peas (rinsed and drained)

  • 1 cup Olive Oil

  • 4 tbsp Tomato Paste

  • 1 cup Black Olives (pitted and chopped)

  • 2 Onions (chopped)

  • 6 clove Garlic (minced)

  • 2 Green Bell Peppers (chopped)

  • 2 cup Cilantro (chopped)

  • Salt And Pepper (to taste)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Arroz con Gandules (Puerto Rican rice with peas)

Method

  • Preparing the Sofrito sauce: Blend the onion, garlic, bell peppers, cilantro and two tablespoons of tomato paste in a food processor. Reserve in a sealed container and refrigerate.

  • In a saucepan, pour in the olive oil and 4-5 tablespoons of the Sofrito sauce. Cook the mix for 4-5 minutes stirring continuously.

  • Add two tablespoons of the tomato paste and the chopped olives to the saucepan seasoning with salt and pepper. Mix well.

  • Boil 5 or 6 cups of water.

  • Add the rice and peas to the sauce and mix well seasoning with salt and pepper if needed.

  • Pour in the boiled water, lower the heat, cover the pot with aluminum foil and cook the mixture on low heat for 40-45 minutes.

  • Garnish with black olives and cilantro and serve hot.

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