Asopao de Gandules
  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 1 cup diced carrot
  • 2 tablespoons minced garlic
  • 1 cup long-grain rice
  • 1½ tablespoons ground annatto
  • 1 tablespoon adobo
  • 1 tablespoon fresh Mexican oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 4 cups water
  • 2 cups cooked green pigeon peas
  • ½ cup minced fresh cilantro
  • 1 cup unsweetened coconut milk
  • Kosher salt, to taste
  • Garlic Cilantro Aïoli (recipe follows)
  • Fried Capers (recipe follows)
  • Tostones (recipe follows)
  • Garnish: sliced Fresno peppers, micro cilantro
  1. In a large sauté pan, heat oil over medium heat. Add onion, bell peppers, carrot, and garlic; cook for about 8 minutes. Add rice, annatto, adobo, oregano, garlic powder, and onion powder. Slowly add 4 cups water, about 1 cup at a time, stirring constantly. Bring to a boil, then reduce heat to medium-low. Cover and simmer until all the water is incorporated, about 20 minutes. Gently stir in pigeon peas and cilantro. Add coconut milk, and season to taste with salt. Cook until stew has thickened but is still loose and creamy, about 5 minutes. Transfer to serving bowls, and top with Garlic Cilantro Aïoli and Fried Capers. Serve with Tostones. Garnish with peppers and cilantro, if desired.
Recipe by Louisiana Cookin at