**This is a sponsored post in collaboration with IMUSA to celebrate #NochebuenaConIMUSA. As always, all opinions are 100% my own. Thank you for supporting the brands that make this site possible.
Arroz con Guandules (Pigeon Peas Rice) ~ This delicious rice is the side dish of choice at every Dominican and Puerto Rican holiday dinner. Made with pigeon peas and a mixture of Latin seasonings, this popular rice dish its perfect for Nochebuena.
Since I can remember, my entire family in the Dominican Republic would get together on Nochebuena (Christmas Eve) to celebrate family. I have a very big and very loud family. On that day and night, we would eat. We would dance. We would tell stories. We would make jokes. We would play family games. We would cook all day and party all night.
For me, there is no better holiday than Nochebuena. There was always so much love and so much happiness radiating from everyone when we were all together enjoying each others company and having fun. That is why I always celebrate Nochebuena at home with my little family here in the United States to instill in my kids the same traditions I grew up with and teach them about the importance of family. Here, my family is not as big as it is back in the Dominican Republic, but we are still very loud. 🙂
One of my favorite things about Nochebuena is the food. Those traditional dishes that always taste better on Nochebuena and those that you can only find during the holidays. This recipe I share with you today is one of those dishes that is a crowd favorite and is always present at a Hispanic’s home table during the holidays: Arroz con Guandules (Pigeon Peas Rice).
I also have a great giveaway just in time for the holidays! So, make sure you head on to the bottom of the post to enter.
Pigeon peas and rice is a staple in Dominican and Puerto Rican cooking. It is really one of those dishes constantly being served in a Hispanic home. Pigeon peas, are a pea type legume used in Caribbean, West Indian and Spanish cooking.
Arroz con guandules is best cooked in a caldero. The caldero is a pot similar to the Dutch Oven but instead of being made out of cast iron, it is made of aluminum. There is a caldero in every Dominican household because without using a caldero, rice would never be cooked right. This is according to every Dominican abuela in the world.
My abuela would be proud. I happen to own four of these pots. All in the different sizes, and all from the same brand: IMUSA.
IMUSA’s calderos are amazing! They have great versatility and a unique design. The caldero, or ‘cauldron’ in English, has rounded sides, a tight-fitting lid, and superior heat distribution. They are used to cook rice, beans, braise meat, and simmer stews and soups. I have a huge caldero that I use exclusively to make Sancocho and I love it!
Besides the caldero, IMUSA also has a number of great kitchen tools and small appliances such as a mini food processor, a steamer, a comal, an electric skillet, among others.
Make sure to visit IMUSA’s website for delicious recipes and more information about their products.
But, let me tell you how you too can make this delicious rice. First, pulse some red onion, bell pepper, garlic and cilantro in a food processor until completely chopped. Then, add two tablespoons of the mixture to a caldero along with vegetable oil, spanish style tomato sauce, sazon, adobo, ground black pepper, oregano and a tablespoon of alcaparrado.
Let that cook for a few minutes. Add a can of guandules (pigeon peas) with its liquid plus 2 cups of water. When the water begins to boil, add the rice and let it cook until the rice has soaked up all the water. Stir and cover. Let it cook on low heat for about 30 minutes. Ta da!
Your rice is ready to serve!
In celebration of the holidays, we are hosting a giveaway in partnership with our friends at IMUSA. One winner will receive an aluminum 6.9 quart Caldero (Cauldron), a Mini (1.5 cup) Food Processor, a Lemon Squeezer, a Salsa Dish, a Wood 12″ Cooking Paddle and a Wood 12″ Serving Spoon. Isn’t that awesome?! To enter head over to Facebook and Instagram to follow and give our friends at IMUSA your thanks for these wonderful prices.
Following IMUSA on Instagram is a mandatory entry for this #Nochebuenacon IMUSA giveaway. You can earn additional entries by following IMUSA on Facebook, following Smart Little Cookie on Instagram and commenting on this post. Comments submitted may be displayed on other websites owned by the sponsoring brand. No purchase necessary. All other entries increases your chances! Giveaway Ends 12/18/16 at 12:00 AM. Smart Little Cookie is not responsible for mailing products. Winner will be announced on Facebook and email. Winner will have 24 hours to respond. Must be 18 years of age to enter and within the United States. Enter via the Rafflecopter. Good luck!
Tell me, what is your favorite Nochebuena dish?
- 1 small red onion
- half of a green bell pepper
- 3 cloves of garlic
- 2 tablespoons cilantro
- 3 tablespoons vegetable oil
- 2 tablespoons tomato sauce
- 2 cubes of chicken bouillon (caldo de pollo)
- 1 pack of sazon (culantro y achiote)
- 1 teaspoon oregano
- ½ teaspoon adobo
- ½ teaspoon ground black pepper
- 1 tablespoon alcaparrado
- 1 can guandules verdes (green pigeon peas), with liquid
- 2 cups water
- 3 cups rice
- In a mini food processor, pulse the onion, bell pepper, garlic and cilantro until all is chopped very small to make the sofrito.
- In a large cast-iron pot, heat oil over medium heat. Saute the sofrito mixture, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo, black pepper and alcaparrado for about 2-3 minutes until vegetables begin to release aroma.
- Add the pigeon peas with it's liquid and 2 cups of water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
- Serve warm.