Arroz con Gandules

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Arroz con gandules, or rice with pigeon peas, is a traditional Puerto Rican dish. In its mix of tomatoes, capers, and olives, it reminds me a bit of my beloved pasta puttanesca, but the additional ingredients take it in an entirely different direction.

I cobbled together my recipe from various ones I found on the Internet, but it went something like this:

  1. Saute 1 green pepper, finely chopped, 1 onion, finely chopped, and 3 cloves garlic.
  2. Add 1/2 can roma tomatoes, broken up, 2 Tb chopped green olives, 1 T capers, oregano, and 1/2 Goya sazón packet. Cook for 5 minutes.
  3. Add 1 cup medium-grain white rice, 1.5 cups hot water, and 1/2 can of pigeon peas. Mix, cover, and let simmer until water is absorbed. Add salt to taste.
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