Arroz con Gandules (Rice with Pigeon Peas) -vegan-

Arroz con Gandules is traditionally made with small pieces of pork of beef to enhance the flavor. In my version, there is no lack of flavor.  So save your money and make this version next time!
What you will need is  my favorite spice… smoked paprika!  If you follow my blog or have taken any of my cooking classes, you know how obsessed I am with it.  Smoked paprika gives a smoky umami flavor that adds depth of flavor to meatless dishes.

This is a two part recipe.  You must make SOFRITO (the base for most Caribbean Latino dishes which is added to rice, beans, soups, stews etc.) I have included my recipe for sofrito below this recipe.  It will make a large batch and will last you a long time so it's worth it!

Arroz con Gandules (Rice with Pigeon Peas) -vegan-

• 2 tablespoons olive oil, divided
• 1 onion, diced
• 1/2 bell pepper, diced (green is the most common but I only had yellow!)
• 2 cloves of garlic, minced 
• 1 can pigeon peas, drained and rinsed
• 1/3 cup salad olives, drained
• 1 1/2 teaspoons smoked paprika
• 2 1/4 teaspoons sea salt
• pepper, to taste
• 4 cubes of sofrito (see recipe below)
• 1/4 cup tomato paste
• 3 1/2 cups water

1. Add 1 tablespoon of olive oil to a large pot on medium-high heat.  Add onions and peppers, and sauté for about 2 minutes.  Add the garlic and sauté for another minute.
2. Add the pigeon peas, salad olives, smoked paprika, salt, pepper, sofrito and tomato paste. Stir to incorporate, add water and stir again.  DO NOT ADD THE RICE YET
3. Bring to a boil, then add the rice.  Reduce the flame to a simmer and cook for 20 minutes.  Do not open the lid to check on the rice, this will cause your rice to be cooked but soggy, and nobody likes mushy soggy rice!

Buttercup’s Sofrito (that's me!)
~ inspired by Aida Placeres (my grandma in law)

• 1 large red bell pepper, seeded and cut in quarters
• 1 large onion, cut in quarters
• 12 aji dulce, seeded and cut in half
• 1 head of garlic (about 12 cloves garlic)
• ¼ cup salad olives
• 20 recao leaves, washed and dried
• 1 bunch cilantro leaves, washed, dried
• 1 teaspoon fresh ground black pepper
• 1 tablespoon dried oregano

1. Combine all ingredients in a food processor or magic bullet.  Process until smooth.
2. Freeze sofrito in ice cube trays, transfer into Ziploc bags or plastic containers and store in the freezer for easy use!