Asopao de Gandules (Pigeon Pea Rice Stew)

Ingredients

• 2 tbsp olive oil 🫒
• 0.5 cup sofrito (homemade or store-bought) 🍅🧄🌿
• 0.25 cup diced green bell pepper 🫑
• 0.25 cup diced red bell pepper 🔴🫑
• 0.25 cup diced onion 🧅
• 2 cloves garlic, minced 🧄
• 1 can (15 oz) gandules/pigeon peas, drained 🫘
• 0.5 cup tomato sauce 🍅
• 4 cups vegetable or chicken broth 🥣
• 1 tsp dried oregano 🌿
• 0.5 tsp ground cumin
• Salt and black pepper to taste 🧂
• 1 cup medium-grain rice (rinsed) 🍚
• 1 tbsp chopped cilantro (for garnish) 🌿
• Optional: a squeeze of lime 🍋

Instructions

1. 1Sauté the base
2. 2In a large pot, heat olive oil over medium. Add sofrito, onions, bell peppers, and garlic. Cook until softened and fragrant, about 5 minutes. 🍳✨
3. 3Build the flavor
4. 4Stir in tomato sauce, gandules, oregano, and cumin. Season with salt and pepper. Let it simmer for 3 minutes. 🍅🫘🌿
5. 5Pour in broth and rice
6. 6Add the broth and bring it to a boil. Stir in the rice, reduce to medium-low, and cover the pot. Simmer for 20–25 minutes, stirring occasionally. 🍚🔥
7. 7Check for consistency
8. 8Asopao should be thick and stewy — not too soupy and not too dry. Add a bit more broth or water if needed. ✅
9. 9Final touch
10. 10Garnish with fresh cilantro and a squeeze of lime if desired. Serve hot! 🌿🍋🔥