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
TRADITIONAL ARROZ CON GANDULES
After so much trial and error I gave up trying to make this recipe just like Gma's. This is the one I use. I try to keep it as "low-fat" possible by not adding bacon or sausage like other recipes call for.
Provided by l0ve2c00k
Categories Long Grain Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, saute oil, paste and sofrito.
- Add water, oregano,cilantro, sazon and salt.
- After washing rice (if desired), add rice.
- After bringing to a boil (on medium-high heat). Cover and cook on low heat until ready.
- Garnish with roasted red bell peppers if desired.
Nutrition Facts : Calories 286.8, Fat 2.6, SaturatedFat 0.5, Sodium 26.4, Carbohydrate 53.1, Fiber 8.4, Sugar 0.2, Protein 13.2
PIGEON PEA RICE: ARROZ CON GANDULES
Provided by Ingrid Hoffmann
Categories side-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.
PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)
Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!
Provided by The Messy Cook
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
- Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
- Turn off heat and let rice sit, uncovered, for 10 minutes more.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 47.1 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 1287.7 mg, Sugar 0.6 g
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.
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 (YELLOW RICE WITH PIGEON PEAS)
Provided by Food Network
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil and salt pork over medium-high heat. Add sofrito and cook 1 minute. Add tomato paste and mix well, cook for 2 minutes. Add rice and cook 2 minutes being careful not to scorch the rice, turning all the time. Add saffron and gandules and stir constantly. Add liquid, stirring constantly. Add salt and pepper to taste and bring everything to a boil. Lower heat and simmer covered for 15 minutes. Do not disturb. After 15 minutes, check the rice. Stir. Recover. Turn off heat and let steam for 5 minutes more. Serve immediately with pernil asado or alone. The rice should be fluffy and separate. The color should be golden.
- Mix together all ingredients and set aside to let flavors meld together.
ARROZ CON GANDULES
Steps:
- In a saute pan, cook the bacon, drain the fat and cut into small pieces. In the same pan, add onion, aji verdes and garlic. Saute until golden brown. Add the ham. Add tomato paste and caramelize. Add pigeon peas and chicken stock. Season with salt to taste and bring to a boil. Add rice and stir once. Cook on medium heat until most of the liquid is absorbed. Cover with banana leaves and continue cooking on very low heat until the rest of the liquid is absorbed, about 20 minutes.
MEATY ARROZ CON GANDULES
This is a direct copy of the recipe on the can of Goya Green Pigeon Peas aka Gandules Verde and it is so delicious!! I usually use 1/2 cup of the ham because it is slightly healthier, but have also used smoked turkey breast.
Provided by mandabears
Categories Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large pot over medium heat.
- Add bacon(ham), onions, green pepper and cook for 3 minutes.
- Add garlic and cook for 2 minutes longer.
- Add remaining ingredient, except rice and bring to a boil.
- Stir in rice; cover.
- Simmer for 2 minutes or until rice is tender.
Nutrition Facts : Calories 395.9, Fat 3.7, SaturatedFat 1.1, Cholesterol 3.9, Sodium 139.4, Carbohydrate 74.9, Fiber 9.2, Sugar 1.3, Protein 15.8
ARROZ CON GANDULES
Authentic Puerto Rican rice - great side dish, or serve with recipe #220415 and have as a main dish. When I serve it this way, I double the beans and top with shredded lettuce, tomato and avocado. You can substitute other meat for the sausage - ham, chicken or pork. Credit for this recipe goes to my good friend Michelle.
Provided by JenniferK2
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, brown sauage in olive oil with Adobo.
- Add all remaining ingredients except rice; bring to a boil.
- Stir in rice and cook uncovered until a metal spoon rested on top slowly fills without sinking (technical instructions I know, but this is how it was taught to me.
- Stir rice and cover; lower heat and simmer 20 minutes.
- Stir, recover and cook additional 15 minutes.
EASY RICE WITH PIGEON PEAS/ARROZ CON GANDULES
We usually dont measure our stuff out. Most puerto rican chef's cook from memory, adding ingredients until we get the taste we prefer. I tried to get this as close as I possibly could. Enjoy! Por lo general dont medida de nuestras cosas. La mayor parte de Puerto Rico del chef cocción de la memoria, añadiendo ingredientes hasta obtener el sabor que prefiera. Traté de hacer esta tan cerca como yo podía. Disfrutar!
Provided by CarribeQueen
Categories Long Grain Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- *Rinse the rice in a bowl with warm water.
- *In a large pot, add water and all items except rice.
- *Bring to boil, and let it boil for about 3 minutes. (I usually taste it and add more seasoning to taste if needed).
- *Add rice and let it continue to boil for about 2 minutes.
- *Turn heat to low, and place tight fitting lid over pot.
- *Check periodically, cook until liquid is absorbed. Stir once, remove from heat, replace lid and let it stand for about 5 minutes.
- This usually serves our household of seven.
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
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EASY ARROZ CON GANDULES RECIPE (RICE WITH PIGEON PEAS)
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4.8/5 (33)Total Time 35 minsCategory Side DishCalories 375 per serving
- In a mini food processor, pulse the onion, bell pepper, garlic and cilantro until all is chopped very small to make the sofrito.
- In a large cast-iron pot, heat oil over medium heat. Saute the sofrito mixture, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo, black pepper and alcaparrado for about 2-3 minutes until vegetables begin to release aroma.
- Add the pigeon peas with it's liquid and 2 cups of water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
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