Ham Arroz con Gandules
Ideas for Leftover Ham
This Arroz con Gandules features Jones Dairy Farm Uncured No Sugar Ham combined with savory sofrito, rice, green olives, roasted red peppers, and tender gandules (pigeon peas) for a flavorful Puerto Rican classic. This dish is a hearty, one-pot meal that brings bold, authentic flavors to your table. Recipe by Chef Bruce Mattel.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 3/4 cup | diced onion, separated |
| 2 | garlic cloves |
| 1/2 | green bell pepper, seeded and rough cut |
| 2 | plum tomatoes, cored and rough cut |
| 1/4 cup | cilantro leaves |
| 2 cups | Jones Dairy Farm Uncured No Sugar Ham, 1/2″ diced |
| 2 cups | medium grain rice |
| 4 cups | water |
| 6 | green olives with pimentos, rinsed and sliced |
| 3 packets | Goya Sazon seasoning |
| 1 teaspoon | Goya Adobo seasoning |
| 1/2 cup | Red peppers, roasted and small dice |
| 2 cups | gandules (pigeon peas), canned and drained |
| 1 | green onion, julienned |
cilantro, for garnish |
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Directions
-
Combine 1/4 cup onion, garlic cloves, green bell pepper, plum tomatoes, and 1/4 cup cilantro for sofrito and puree in food processor.
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Heat the vegetable oil in a small sauce pot. Add the ham and brown. Add 1/2 cup diced onions and sweat until translucent.
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Add sofrito and cook for an additional 5 minutes.
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Add rice and mix well to coat.
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Add water, olives, Sazon, and season with Adobo to taste.
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Bring to a simmer and cover. Place in a 350°F oven for approximately 20 minutes.
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During the last 5 minutes of cook time, add roasted red peppers and gandules.
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Garnish with green onion and cilantro.
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