Arroz Con Gandules

seriouseats.com

Diana Bright

subheading: For the Puerto Rican Sofrito:

1 medium yellow onion, cut into chunks

½ pepper green bell pepper, cleaned and chopped

½ pepper red bell pepper, cleaned and chopped

6 large garlic cloves

1 cup packed cilantro, roughly chopped

3 green onions, trimmed and chopped

2 ají dulce peppers (optional)

¼ cup packed culantro (optional)

Large pinch sazón seasoning

subheading: For the Arroz con Gandules:

2 tablespoons neutral cooking oil, like grapeseed or canola oil

½ cup smoked ham steak, diced

¼ cup fresh sofrito (see provided recipe)

2 tablespoons diced pimento peppers, drained

2 tablespoons capers, drained

2 teaspoons sazón spice blend (see notes)

1 teaspoon adobo spice blend (see notes)

1 chicken bouillon cube, crumbled

1 large bay leaf

1 15-ounce can green pigeon peas, drained and liquid reserved

1 cup jasmine or long-grain rice, rinsed and drained

Water, enough for 1 ½ cups total

Kosher salt, to taste

Cracked black pepper, to taste, to taste

Fresh or frozen banana leaf, for steaming (optional)

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