EASY ARROZ CON GANDULES
Latin rice and pigeon pea main dish can be made with other peas or beans.
Provided by Valerie Serao
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
- Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
- Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
- Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 42 g, Fat 4.9 g, Fiber 5.6 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 400.3 mg, Sugar 2.3 g
ARROZ CON GANDULES RECIPE BY TASTY
A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Don't worry if the bottom layer burns a bit as you finish cooking the rice--this crispy layer is called pegao and is one of the best parts of the dish!
Provided by Tikeyah Whittle
Categories Sides
Time 1h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
- Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
- Bring the mixture to a boil, then add the rice. Cook for 15-20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
- Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
- Serve the arroz con gandules warm alongside dishes of your choice.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 48 grams, Fat 50 grams, Fiber 11 grams, Protein 7 grams, Sugar 6 grams
ARROZ AMARILLO CON GANDULES
Yellow Rice with Pigeon Peas - translated. You won't believe how much flavor can be packed into such an understated dish. This is a pull-out-the-stops version of the dish. The secret is a well-seasoned sofrito. Make enough sofrito to double the recipe & it would be a waste of good ingredients. You can freeze the sofrito for about a month. Gourmet Magazine.
Provided by Manami
Categories Ham
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- MAKE SOFRITO:.
- Purée all sofrito ingredients in a food processor.
- MAKE RICE:.
- Cut out a round of parchment or wax paper slightly larger than diameter of a wide 4- to 5-quart pot.
- Pat ham dry and cook in annatto oil in pot over medium-high heat, stirring occasionally, until starting to crisp, about 4 minutes.
- Add sofrito, olives, and capers and cook, stirring, until liquid has evaporated, about 5 minutes.
- Add rice and cook, stirring, until it sizzles, about 2 minutes.
- Stir in peas, water, and 1 1/4 teaspoons salt and bring to a simmer.
- Simmer, uncovered, over medium-high heat until almost all of liquid is absorbed, about 10 minutes, reducing heat to medium once water is below level of rice.
- Gently stir from bottom to top, then smooth top of rice.
- Place parchment round directly over rice and cover pot with a tight-fitting lid.
- Reduce heat to low and cook, undisturbed, 30 minutes.
- Remove from heat, then discard parchment and gently fluff rice with a fork.
- Cover with lid and let stand 10 minutes.
Nutrition Facts : Calories 402.5, Fat 3, SaturatedFat 0.8, Cholesterol 9.8, Sodium 293.5, Carbohydrate 75.7, Fiber 10.1, Sugar 3, Protein 19
ARROZ CON GANDULES
Arroz con gandules is a combination of rice and pigeon peas cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. I make a whole pot of arroz con gandules at least once a month just for me. I eat it all week long with nothing but lots of hot sauce. This rice dish is a must for all family events, gatherings or even a day at the beach.
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Rinse the rice with cold water, drain and set aside.
- Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
- Before serving, fluff the rice and add the cilantro.
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