Arroz con Gandules Amuse-Bouche

Adapted by
July 2014
Yield: 40 servings


Gandules (Green Pigeon Peas) Hummus
½ cup annatto seeds
1 cup olive oil
¼ cup lemon juice
¼ cup tahini
1 teaspoon finely chopped garlic
1 teaspoon kosher salt
½ teaspoon ground cumin
14 ounces cooked gandules
Gandules Ceviche
14 ounces cooked gandules
½ cup seeded, small diced tomatoes
¼ cup small diced red onion
½ cup lime juice
¼ cup finely chopped cilantro
1½ teaspoons kosher salt
1 teaspoon ají dulce chiles
1 cup coarsely chopped yellow onion
4 cloves garlic coarsely chopped
1 Cubanelle pepper coarsely chopped
4 ají dulce chiles coarsely chopped (or 1 red bell pepper)
¼ cup coarsely chopped cilantro
8 leaves cilantro coarsely chopped
Arroz Pegao (Rice Chip)
1 quart canola oil
2 cups water
¼ cup annatto seeds
1½ tablespoons sofrito
1 cup medium grain rice
½ teaspoon kosher salt
To Asssemble and Serve
cilantro leaves


Gandules (Green Pigeon Peas) Hummus

In a saute pan, combine annatto and oil and heat over medium flame for 5 minutes. Strain, discard seeds, and reserve annatto oil. In a food processor, combine lemon juice and tahini and process 1 minute. With a rubber spatula, scrape sides and bottom of processor and process 30 seconds. Add garlic, salt, cumin, and 2 tablespoons annatto oil and process 1 minute. Add gandules and process 1 minute, or until smooth. Adjust seasoning, if necessary. Transfer to storage container, cover, and refrigerate.

Gandules Ceviche

In a mixing bowl, combine all ingredients. Adjust seasoning, if necessary. Transfer to airtight container and refrigerate for at least 1 hour.


In a food processor, combine onion, garlic, Cubanelle, chiles, and process 30 seconds. Add cilantro and culantro and process until consistency of chunky salsa.

Arroz Pegao (Rice Chip)

In a medium pot or deep fryer, heat oil to 390F. Preheat oven to 150F. In a medium sauce pan, combine water, annatto seeds, and sofrito and simmer 10 minutes; strain. Discard seeds and sofrito. Return strained liquid to pan. Add rice, stir, and cook over medium heat until pan is dry. Remove from heat, and keep covered for 10 minutes, until rice is tender. On a half sheet tray lined with a silicone mat, spread 1/3-cup cooked rice as thinly and as evenly as possible. Cover with another mat. With a rolling pin, flatten rice to 1/8-inch thickness. Repeat process with remaining rice. Remove the top mat and bake 3 hours, or until rice is dry. Cut rice sheet into 1½-inch squares. Drop a maximum of 3 chips into the hot oil at a time. Remove and drain on paper towels when both sides of chip are very puffy. Season with salt while hot. Repeat process with the remaining chips.

To Asssemble and Serve

Place 1/8 teaspoon of Gandules Hummus on a Rice Chip. Top with ½-teaspoon Gandules Ceviche. Garnish with cilantro.