RICE WITH PIGEON PEAS (ARROZ CON GANDULES)

I recently went on a mother/daughter trip with Lauren, Electra and Olivia – we were celebrating our girls’ 30^th birthdays and our – big # birthdays.  Lauren works for the W Hotel and won the trip so the 3 of us tagged along to Vieques Island, which is 8 miles off the coast of San Juan, Puerto Rico.  The trip was wonderful and very special for us 4 because we have all been friends since the girls were 5 years old.  While there we had some amazing food, and I became obsessed with finding Puerto Rican food in Austin and learning to cook it.  When I got home, Justin left to visit our kids in LA so Scott agreed to go with me on the quest for Puerto Rican food in Austin.  We found Chagos and what a find it has been!  It is not a fancy or expensive place, but the food is yummy.  They have an anniversario muffango that is moan-worthy, a Cuban sandwich that Scott has had twice, and this rice that is fabulous.  Besides that they serve Presidente beer from the Dominican Republic, which we have never found at any restaurant in Austin.  Even better yet, the owner/chef and wife came to our table to visit with us both times we have been and made us feel so welcome to be there.  The last time we went on a Saturday night, and there was a Puerto Rican singer that blew us away.  Suffice it to say I got on-line and found a recipe by Daisy Martinez for Arroz Con Gandules, and here it is.  Bet you eat more than one serving!

¼  c. Achiote Oil (recipe in Seasonings section)

1/2 c. Sofrito (recipe in Seasonings section)
3 TB pimento-stuffed olives, coarsely chopped
4 t. sea salt
2 t. cracked black pepper
1 t. ground cumin
1 smoked ham hock
1 – 15 oz. can pigeon peas, drained
3 c. long grain rice
4 c. beef broth
4 c. water, approximately
Banana leaf, optional

Heat the achiote oil in a heavy Dutch oven over high heat until rippling.  Stir in the sofrito, olives, salt, pepper and cumin.  Cook until the sofrito stops boiling and starts to sizzle, about 5 minutes.

Add the ham hock and stir until it is coated with oil.  Stir in the rice until everything is mixed together and the rice is coated with oil.  Stir in the pigeon peas and beef broth.  Add enough water to cover the rice by the width of two fingers.  Top with the banana leaf, folding it up as necessary to fit over the rice.  Bring to a boil then take the banana leaf off and give the rice a big healthy stir.  Put the banana leaf back on top; reduce the heat to low and cover the pot with a lid.  Cook until the water is absorbed and the rice is tender, about 20 minutes.  Remove the banana leaf, and give the rice a big stir.  Serve hot.

We had leftovers so the second night I put the rice in the microwave covered with a wet paper towel so it wouldn't dry out while I heated it.  Then I stirred in some precooked fajita chicken breast and topped it with a little salsa, cotija or cojack cheese, and some diced avocado.  A dollop of sour cream would be good as well.   Voila, dinner in 10 minutes!