What To Make for Christmas Eve Dinner?

So I come from a loud Puerto Rican family and we always look forward to Christmas Eve dinner. One of my favorite recipes and a staple that grandma Margarita always made was the Arroz con Gandules. I was looking for her recipe and compared it to this recipe from Saveur.com courtesy of Kathleen Squires – check it out:

Arroz con Gandules (Rice and Pigeon Peas)

This satisfying rice dish is great served alongside roast pork or pasteles. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.

    

Credit: Penny de los Santos

SERVES 6–8

INGREDIENTS

3 tbsp. canola oil

2 oz. bacon, cut into 14″ cubes

½ cup sofrito

½ small yellow onion, minced

2 cups long-grain white rice

2 tbsp. tomato paste

2 cups chicken stock

1 tsp. dried oregano

½ (7-oz.) jar mixed olives, capers, and pimientos

1 (15-oz.) can pigeon peas, drained Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Heat oil in a 6-qt. saucepan over medium heat. Add bacon; cook until browned, about 5 minutes. Add sofrito and onion; cook until soft, about 8 minutes. Add rice and tomato paste; cook until lightly browned, about 2 minutes. Add stock, oregano, and olive mix; boil. Reduce heat to medium-low, cover, and cook until rice is tender, about 30 minutes; stir in peas. Cook for 10 minutes more. Season with salt and pepper before serving.