Hearty Arroz con Gandules with Savory Mushroom Pernil

Indulge in the vibrant flavors of Puerto Rican cuisine with our plant-based take on a classic dish. This hearty arroz con gandules features savory rice and pigeon peas, perfectly paired with our delicious mushroom pernil, a satisfying substitute for the traditional pork. This vegetarian version maintains all the aromatic spices and robust flavors, making it a festive and comforting meal for any occasion.

Ingredients

For the Arroz con Gandules

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 small green bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 1 can (15 ounces) gandules (pigeon peas), drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro (optional for garnish)

For the Mushroom Pernil

• 4 large portobello mushrooms, stems removed
• 3 tablespoons olive oil
• 3 tablespoons soy sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Method

Prepare the Arroz con Gandules

1. In a large pot, heat olive oil over medium heat. Sauté the onion, green bell pepper, and garlic until soft and aromatic, about 5 minutes.
2. Add the rice and stir to coat it with the oil and vegetables.
3. Mix in the gandules, vegetable broth, tomato paste, cumin, oregano, and smoked paprika. Bring to a simmer.
4. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and liquid is absorbed.
5. Adjust seasoning with salt and pepper as necessary. Fluff with a fork and garnish with fresh cilantro if desired.

Prepare the Mushroom Pernil

1. In a bowl, combine olive oil, soy sauce, apple cider vinegar, cumin, smoked paprika, minced garlic, thyme, salt, and pepper to create a marinade.
2. Place the portobello mushrooms in a shallow dish and pour the marinade over them. Allow to marinate for at least 30 minutes, flipping once to ensure even coating.
3. Preheat the oven to 400°F (200°C).
4. Place the marinated mushrooms on a baking sheet and bake for 20 minutes, flipping halfway through, until mushrooms are tender and slightly crispy at the edges.
5. Slice the mushrooms before serving alongside the arroz con gandules.

Chef's Notes

Feel free to adjust the spices to suit your palate; a bit of cayenne pepper can add a spicy kick. If gandules are hard to find, substitute with other beans like chickpeas or green peas for a different texture. This dish celebrates the rich Puerto Rican palette without the use of meat, making it an inclusive meal perfect for any gathering.